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
- ¼ cup pancetta minced
- 1 small yellow onion diced
- 5-6 cups chicken broth
- 6 boneless skinless chicken thighs OR 3 medium chicken breasts
- 2 cups russet potatoes diced
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 herb bundle fresh thyme, rosemary and oregano
Instructions
- Sauté: Bring a large Dutch Oven to medium-high heat. Add 2 tablespoons butter and let melt. Add 2 teaspoons garlic and move around pan until it becomes fragrant, approx. 30 seconds. Add ¼ cup pancetta and onion. Move around pan until the pancetta starts to render and the onion becomes soft, approx. 2-3 minutes.
- Simmer: Add 5-6 cups chicken broth and 6 boneless skinless chicken thighs. Cover and let simmer 30-60 minutes.
- Shred + Veggies: Remove chicken and place a plate. Use two forks to shred the chicken and return to the pot along with the potatoes, carrots, celery, 1 teaspoon kosher salt, ⅛ teaspoon ground black pepper and 1 herb bundle. Let simmer 15-30 minutes or until potatoes and veggies are firm, but tender.
- Serve: Enjoy right aways with some bread for dipping!
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.
Nutrition
Calories: 140kcal | Carbohydrates: 7g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 671mg | Potassium: 343mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1903IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
