Healthy Chicken Potato Soup with Bacon
Healthy Chicken Potato Soup with Bacon is an easy, creamy comfort soup loaded with tender chicken, crispy bacon, and perfectly cooked potatoes. Make ahead and freeze!
Ingredients
- 6 strips thick cut bacon, plus 2 tbsp. bacon drippings
- 1.5 lbs. 680 grams boneless skinless chicken breast or thighs
- 1-2 tsp olive oil
- Salt and pepper to taste
- 2 tbsp butter, optional if using bacon drippings
- 1 small yellow onion, diced
- 3/4 cup 180 grams carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 tsp hot sauce, Frank's RedHot recommended
- 1 tsp Worcestershire sauce
- 1/4 cup 30 grams all-purpose flour
- 5 cups 1.2 liters chicken broth
- 1 cup 240 milliliters half and half cream
- 1.5 lbs. 680 grams Yukon Gold potatoes or red potatoes, peeled and diced
- 1.5 cups 170 grams sharp cheddar cheese, freshly shredded
- 2-3 tbsp fresh green onions, chopped for garnish
Seasonings
- 1 tsp dried parsley
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp mustard powder
- 1/4 tsp black pepper
- 1 pinch red pepper flakes
Instructions
Prep & Searing
- Step 1: Cook the bacon slowly over low heat in a 4.5-quart soup pot, cutting it in half for even cooking. While bacon cooks, measure out all remaining ingredients. Once crispy, transfer to a paper towel-lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings. Wipe any dark spots from the pot but leave the flavorful brown bits.
- Step 2: Season chicken breasts on both sides with salt and pepper. Heat olive oil over medium-high heat in the soup pot until shimmering. Sear chicken for 3 minutes per side until a golden crust develops (the middle doesn't need to be fully cooked). Set aside and let rest for 10 minutes, then cut into bite-sized pieces.
Sauté & Build Flavor
- Step 3: Return bacon drippings to the pot over medium heat. Use a silicone spatula to gently scrape the bottom and sides, loosening all caramelized brown bits. Add diced onions, carrots, and celery. Toss to coat and soften for 5 minutes, stirring occasionally.
- Step 4: Add minced garlic and stir constantly for about 1 minute until fragrant. Add hot sauce, Worcestershire sauce, and all dried seasonings. Stir well to combine everything evenly throughout the vegetables.
- Step 5: Sprinkle flour over the vegetables and stir constantly for 2 minutes. You're cooking away the raw flour taste and creating a light roux that will thicken the soup.
- Step 6: Add chicken broth in small splashes rather than all at once, stirring continuously. Use your spatula to continue deglazing the pot as you add liquid. Once broth is incorporated, add half and half in the same manner, stirring gently.
Simmer & Finish
- Step 7: Peel and cut potatoes into uniform, bite-sized cubes about 1 inch (2.5 centimeters) on each side. Add potatoes to the broth and bring to a gentle boil over medium-high heat. Reduce heat to medium-low and place a partial lid on the pot. Add seared chicken pieces with any accumulated juices.
- Step 8: Simmer gently for about 20 minutes until potatoes are completely fork-tender. Once cooked, reduce heat to low and sprinkle in freshly shredded cheddar cheese, stirring gently until completely melted and incorporated.
- Step 9: Stir in half of the chopped bacon, reserving the remainder for garnishing individual serving bowls. Ladle soup into bowls and top with remaining bacon pieces and fresh chopped green onions. Serve immediately and enjoy!
Notes
Pro Tips
Storage & Make-Ahead
Nutritional Information Disclaimer: The nutritional information provided is an estimate and is calculated per serving. Each serving is equal to approximately 1 cup, and this recipe makes about 11 cups total. Actual nutrition may vary based on specific ingredients and brands used. Approximate calories per serving: 285 kcal, with 17g carbohydrates, 17g protein, 16g fat, and 8g saturated fat.
- This soup can be made without bacon if needed, but bacon and its drippings add incredible flavor to the broth.
- Use 2 tablespoons of butter instead of bacon drippings if you prefer to skip the bacon entirely.
- The hot sauce, Worcestershire sauce, and mustard powder are flavor enhancers that can't be tasted outright—they add depth without spiciness.
- Heavy cream can be substituted for half and half for extra indulgence, or use an additional cup of chicken broth for a lighter version.
- Always shred cheese from a block rather than using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting.
- Never add cheese to boiling soup, as the high heat can cause the dairy to separate and create a grainy texture.
- Red potatoes hold their shape best during cooking and freezing, while Yukon Gold potatoes have a naturally creamy texture.
- Chicken thighs are more moist and flavorful than breast meat but contain more fat.
- Fresh kale or spinach makes a healthy addition—add in the final 3-4 minutes of cooking.
Storage & Make-Ahead
- Refrigeration: Store in airtight containers and refrigerate for up to 3 days. Flavors actually deepen and meld beautifully as the soup sits.
- Freezing: Freeze in airtight containers for up to 3 months. Don't overcook potatoes before freezing as they can become mushy when thawed and reheated.
- Reheating: Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat, stirring occasionally.
Nutritional Information Disclaimer: The nutritional information provided is an estimate and is calculated per serving. Each serving is equal to approximately 1 cup, and this recipe makes about 11 cups total. Actual nutrition may vary based on specific ingredients and brands used. Approximate calories per serving: 285 kcal, with 17g carbohydrates, 17g protein, 16g fat, and 8g saturated fat.