Chicken Potato Soup is a one-pot, budget-friendly weeknight dinner that is a quick and tasty way to feed your family.
This easy recipe is packed with nutritious vegetables and uses pantry staple dried herbs to create a fast and deliciously comforting soup on the stovetop that tastes great.
I like to start by searing the outside of the chicken for recipes like this chicken potato soup, then chop it into bite-sized pieces before adding it back to the soup at the end of the cooking time. The pieces of chicken in the finished soup stay juicy and tender, and you can't match that extra level of chicken-y taste that comes from frying the chicken.
Searing the chicken first adds amazing extra flavour to the base of the soup by giving you not only chicken that's slightly browned on the outside (colour = flavour), but you also get those lovely little browned bits that stick to the bottom of the pan (more colour = more flavour), and that's where the yum is at.
Table of Contents
Why I think you will love this recipe
- Full of veggies.
- Uses store cupboard dried herbs.
- A rich, hearty and comforting soup in 1 hour.
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- bacon
- chicken thighs - skinless and boneless
- olive oil (if needed)
- brown onion
- carrot
- celery
- fresh garlic
- plain flour - all-purpose flour
- potatoes - I used Sebago
- chicken stock
- thickened cream - heavy cream
- dried rosemary
- dried thyme
- ground sage
- dijon mustard
- grated cheddar cheese
- cooking salt
- ground black pepper
- chives - for garnish
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions for chicken potato soup
- brown onion - sub with white onion
- chicken stock - swap with chicken broth
- chicken thighs - use chicken breast instead
- chives - garnish with chopped fresh parsley or finely sliced green onions (spring onions)
Optional additions
Increase the veg in this cozy chicken and potato soup by adding some fresh baby spinach, frozen peas or corn when you add the chicken back into the soup.
How to make chicken potato soup
- Fry bacon, then remove to a plate.
- Season and sear the chicken thighs, then remove.
Want to save this recipe?
Email yourself a link to this page and come back later.
- Add vegetables and cook until they start to soften.
- Add dried herbs and garlic, then sprinkle over the flour.
- Gradually add in stock.
- Add in the potato and mustard, then simmer until the potato is tender.
- Add chopped chicken and bacon, then stir in cream.
- Simmer until chicken is cooked, then stir in cheese and serve.
My top tips for the best result
- Don't wipe out the pan after removing the bacon; we are using the bacon fat for extra flavour.
- When you add in the stock, do it gradually and mix each addition of stock in until there are no lumps of flour left before adding the next part of stock. This trick will give you a lump-free soup.
Storage
Any leftovers of this chicken potato soup can be kept in an airtight container in the refrigerator for up to 3 days.
The soup recipe is suitable for freezing.
Other recipes you may enjoy
Baked Tuscan Chicken Breast - another comforting one-pot dish with a rich, creamy sauce featuring semi-dried tomatoes, Dijon mustard, bacon and spinach.
Bacon Wrapped Chicken Thighs - tender, juicy oven-baked chicken wrapped in slices of smoky bacon.
Chicken Pasta Bake - a super easy pasta bake recipe using freezer-friendly rotisserie chicken.
📖 Recipe
Chicken Potato Soup
Ingredients
- 150 g bacon strips
- ½ teaspoon cooking salt (divided)
- ¼ teaspoon freshly ground black pepper
- 400 g chicken thighs skinless and boneless
- 1 tablespoon olive oil if needed
- 1 brown onion diced
- 1 carrot diced
- 1 rib celery diced
- 3 fresh garlic cloves crushed
- 2 tablespoons plain flour (all-purpose flour)
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ⅛ teaspoon ground sage
- 4 cups chicken stock
- 1 tablespoon Dijon mustard
- 400 g potatoes peeled and diced (I used sebago)
- ½ cup thickened cream heavy cream
- 60 g grated cheddar cheese
- finely chopped chives optional garnish
Watch me make this recipe
Instructions
- In a large heavy-based pot, add bacon strips and fry over low heat until they're well browned and the fat has rendered out (usually about 10 minutes), then remove to a plate (don't wipe out the pan).150 g bacon
- Sprinkle chicken thighs with ¼ teaspoon each of salt and pepper, then add to the same pot and fry (adding olive oil if needed) over medium-high heat until seared on both sides, (not cooked through - we will do this later), then remove to a plate.½ teaspoon cooking salt (divided)¼ teaspoon freshly ground black pepper400 g chicken thighs1 tablespoon olive oil
- Turn the stove down to low, add onion, carrot and celery and stir until they start to soften.1 brown onion1 carrot1 rib celery
- Add garlic and dried herbs and continue to cook for 30 seconds.3 fresh garlic cloves¼ teaspoon dried rosemary¼ teaspoon dried thyme⅛ teaspoon ground sage
- Sprinkle over plain flour and stir to coat the vegetable mixture, then continue to stir over low heat for 2 minutes.2 tablespoons plain flour (all-purpose flour)
- Gradually add stock (in approximately ⅓ cup increments for the first 1½ to 2 cups) and stir each addition until any lumps disappear, before adding the next amount of stock.4 cups chicken stock
- Once all the stock is added, stir in mustard and potatoes, and be sure to scrape up the browned bits from the base of the pan.1 tablespoon Dijon mustard400 g potatoes
- Bring to a simmer, partially cover with a lid and simmer for 10 minutes or until the potatoes are tender.
- Meanwhile, chop chicken and bacon into bite-sized pieces.
- Stir in chicken, bacon, remaining ¼ teaspoon of salt and cream, then simmer over low heat until the chicken is cooked through.½ cup thickened cream½ teaspoon cooking salt (divided)
- Stir in cheese until it melts, ladle the soup into bowls and serve garnished with chopped chives (if using).60 g grated cheddar cheesefinely chopped chives
Notes
- Don't wipe out the pan after frying the bacon, that bacon fat is packed with flavour.
- Adding the stock gradually and mixing each addition until there are no lumps before adding the next part of stock is the secret to a lump-free soup (or sauce, for that matter).
Want to save this recipe?
Email yourself a link to this page and come back later.
Leave a Reply