Chicken Potato Soup Recipe
Chicken Potato Soup - this delicious potato soup recipe is easy to make and packed with flavor! Perfect for a chilly day!
Ingredients
- 2 tablespoons butter
- 2 teaspoons garlic minced
- 1/4 cup pancetta minced
- 1 small yellow onion diced
- 5-6 cups chicken broth
- 6 chicken thighs OR 3 medium chicken breasts
- 1 cup carrots sliced
- 1 cup celery sliced
- 2 cups russet potatoes diced
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 herb bundle fresh thyme, rosemary and oregano
Instructions
- Bring a large Dutch Oven to medium-high heat. Add butter and let melt. Add garlic and move around pan until it becomes fragrant, approx. 30 seconds.
- Add pancetta and onion. Move around pan until the pancetta starts to render and the onion becomes soft, approx. 2-3 minutes.
- Add chicken broth and chicken. Cover and let simmer 30-60 minutes.
- Remove chicken and place a plate. Use two forks to shred the chicken and return to the pot along with the carrots, celery, potatoes, salt, pepper and fresh herbs. Let simmer 15-30 minutes or until potatoes and veggies are firm, but tender.
- Serve and enjoy!
Notes
- Make it Creamy: if you want to make more of a "Creamy Chicken Potato Soup" simply scoop out 1 1/2 cups hot broth in Step 4 after you remove the chicken. Combine the hot broth with approx. 1/3-1/2 cup all-purpose flour (or 1-to-1 gluten-free flour) and whisk until it becomes very thick. Return this mixture to the pot and whisk as you simmer the broth - it will thicken. Feel free to add in a 1/3-1/2 cup of either heavy cream or full fat coconut milk as well! Continue following the rest of the directions. Easy Creamy Chicken Potato Soup!
- Slow Cooker: you can make this in a slow cooker by sauteing the garlic, pancetta and onion in a skillet and transferring to a slow cooker. Add broth and chicken and cook on LOW 3-4 hours. Remove chicken and shred. Return to slow cooker along with remaining ingredients and continue to cook on LOW for 1-3 hours, depending upon how soft you like your vegetables.
- Best Potatoes: I recommend russet potatoes here, but you could definitely use Yukon gold potatoes or baby red potatoes, if you prefer.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Nutrition Info: this is an approximate calculation for the recipe above, not for the creamy version of the soup in the notes section.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
