Can I Make Chicken Potato Soup Ahead of Time?

Yes. Chicken Potato Soup is a convenient make-ahead meal because the flavors continue to develop as it rests. Prepare the soup as directed, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. When reheating, use low to medium-low heat and stir occasionally. Avoid bringing the creamy soup to a hard boil, as excessive heat can cause the dairy and cheese to separate. If the broth has thickened overnight, add a small splash of chicken broth or half-and-half until it reaches your preferred consistency.

What Is the Best Chicken to Use for Chicken Potato Soup?

Boneless, skinless chicken breast and chicken thighs both work well in Chicken Potato Soup. Chicken breast has a leaner, milder flavor, while chicken thighs tend to remain especially juicy and contribute a slightly richer taste. Searing the chicken before simmering adds another layer of savory flavor. You can also use leftover cooked chicken or rotisserie chicken when you need a quicker meal. Add precooked chicken toward the end so it heats through without becoming dry.

How Do You Keep Creamy Chicken Potato Soup From Becoming Grainy?

Temperature control is important when making creamy Chicken Potato Soup. Once the potatoes and chicken are cooked, reduce the heat before adding shredded cheddar cheese. Add the cheese gradually while stirring and avoid boiling the soup afterward. Freshly grated cheese usually melts more smoothly than packaged shredded cheese. Gentle heat also helps keep the half-and-half creamy and prevents the broth from separating.

Easy Chicken Potato Soup: Creamy, Cozy, and Flavorful

Name: Chicken Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 strips thick-cut bacon; 2 tablespoons reserved bacon drippings; 1 pound boneless skinless chicken breast or chicken thighs; Salt and black pepper, to taste; 1-2 teaspoons olive oil; 2 tablespoons butter, optional if not using bacon drippings; 1 small yellow onion, diced; 3/4 cup carrots, diced; 2 celery ribs, diced; 3 cloves garlic, minced; 1 teaspoon hot sauce; 1 teaspoon Worcestershire sauce; 1/4 cup all-purpose flour; 5 cups chicken broth; 1 cup half-and-half; 1 1/2 pounds Yukon Gold potatoes or red potatoes, peeled and diced; 1 1/2 cups cheddar cheese, freshly shredded; 1 teaspoon dried parsley; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried oregano; 1/2 teaspoon mustard powder; 1/4 teaspoon black pepper; 1 pinch red pepper flakes; Green onions, sliced, for garnish

Description

Creamy Chicken Potato Soup made with tender chicken, Yukon Gold potatoes, crispy bacon, vegetables, cheddar cheese, and a savory seasoned broth. This hearty homemade soup is comforting, flavorful, and perfect for an easy family dinner.

Ingredients

Scale

6 strips thick-cut bacon
2 tablespoons reserved bacon drippings
1 pound boneless skinless chicken breast or chicken thighs
Salt and black pepper, to taste
1-2 teaspoons olive oil
2 tablespoons butter, optional if not using bacon drippings
1 small yellow onion, diced
3/4 cup carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
5 cups chicken broth
1 cup half-and-half
1 1/2 pounds Yukon Gold potatoes or red potatoes, peeled and diced
1 1/2 cups cheddar cheese, freshly shredded
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon mustard powder
1/4 teaspoon black pepper
1 pinch red pepper flakes
Green onions, sliced, for garnish

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Instructions

Cook the bacon slowly in a large soup pot or Dutch oven until crisp. Transfer it to a paper-towel-lined plate, let cool, and chop. Reserve 2 tablespoons of the bacon drippings.
Season the chicken with salt and black pepper. Heat the olive oil over medium-high heat and sear the chicken for about 3 minutes per side, until golden. Transfer to a plate and rest for 10 minutes before cutting into bite-sized pieces.
Add the reserved bacon drippings to the pot over medium heat. Add the onion, carrots, and celery and cook for about 5 minutes, until they begin to soften.
Add the garlic, hot sauce, Worcestershire sauce, dried parsley, rosemary, oregano, mustard powder, black pepper, and red pepper flakes. Stir until fragrant and combined.
Stir in the flour and cook for about 2 minutes to remove the raw flour taste.
Gradually add the chicken broth while stirring continuously and scraping up the flavorful browned bits from the bottom of the pot. Slowly stir in the half-and-half.
Add the diced potatoes and bring the soup to a gentle boil. Reduce the heat to a simmer.
Return the chicken and any accumulated juices to the pot. Partially cover and simmer for about 20 minutes, or until the potatoes are fork-tender and the chicken is fully cooked.
Reduce the heat to low. Gradually stir in the freshly shredded cheddar cheese until melted and smooth. Do not boil the soup after adding the cheese.
Stir half of the chopped bacon into the soup. Ladle the Chicken Potato Soup into bowls and garnish with the remaining crispy bacon and sliced green onions before serving.

Notes

Chicken breast or chicken thighs can be used. Thighs generally produce a slightly richer and juicier result.
Yukon Gold potatoes provide a creamy texture, while red potatoes hold their shape particularly well. Russet potatoes may also be used but can break apart more easily.
Freshly grated cheddar melts more smoothly than packaged pre-shredded cheese.
Keep the soup over low heat when adding the cheese to help prevent the dairy from separating or becoming grainy.
Heavy cream can replace half-and-half for a richer soup.
For a lighter dairy-free variation, omit the half-and-half and cheese and add additional chicken broth.
Spinach or kale can be stirred in near the end of cooking and allowed to wilt before serving.
If omitting bacon, use about 2 tablespoons of butter to sauté the vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The soup can be frozen for up to 3 months. Avoid overcooking the potatoes if you plan to freeze it, as very soft potatoes may become crumbly after reheating.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 285 kcal
Sugar: 3 g
Sodium: 682 mg
Fat: 16 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0.1 g
Carbohydrates: 17 g
Fiber: 2 g
Protein: 17 g
Cholesterol: 65 mg