Thick, hearty, and loaded with tender potatoes, juicy chicken, and smoky crispy bacon, this chicken potato soup is the kind of bowl that makes the whole house smell incredible. It's the recipe I reach for when it's cold outside and I want something real on the table fast. The best part? It's made in one pot and ready in just over 30 minutes, so there's not a huge mess waiting for you after dinner.
I honestly started making this soup after a chilly Tuesday when I had nothing planned and a couple of chicken breasts sitting in the fridge. Threw it all together, and it's been on regular rotation ever since.
If you love cozy dinners like my Easy Broccoli Cheddar Soup or the rich, velvety flavors of my Easy Simple Seafood Bisque, you are going to want to save this one too. And if you're ever craving something crispy on the side, my Easy Crispy Potato Cheese Balls Recipe are perfect next to a big bowl of this soup.
Why You'll Love This Chicken Potato Soup
There is a reason this one keeps showing up on my weekly dinner list. The flavor is deep and savory from the bacon and butter base, the potatoes get perfectly soft without turning mushy, and the chicken cooks right in the broth so it soaks up all that seasoning. It's filling without being heavy, and kids genuinely love it. One pot, one cleanup, done. Weeknight dinner does not get better than this.
Jump to:
chicken potato soup Ingredients
Here's everything you need to pull this chicken potato soup together.
See Recipe Card Below This Post For Ingredient Quantities
- Butter: The base of the whole recipe. It melts down and lets the onion and garlic cook low and slow until they're sweet and fragrant.
- Onion: Adds a savory backbone to the broth. Chop it finely so it melts right into the soup.
- Garlic: Three cloves gives you that warm, aromatic depth without being overpowering.
- Bacon: This is where the smoky, salty magic comes from. Cook it until it's truly crispy and it adds flavor to every single bite.
- Potatoes: Use a starchy variety like Russet or Yukon Gold for the best texture. They get tender without falling apart.
- Celery: Adds a light, slightly earthy flavor and a bit of texture to the broth.
- Carrots: Sweet, colorful, and they balance out all the savory notes beautifully.
- Chicken broth: This is the liquid base of the soup. Use a good-quality broth because it really does make a difference in the final flavor.
- Chicken breasts: Dice them before adding or cook them whole and shred at the end. Either way works great.
- Salt and pepper: The basics, always essential.
- Italian seasoning: A simple blend that adds herby warmth and ties all the flavors together.
how to make chicken potato soup
- Sauté aromatics: Melt 2 tablespoons of butter in a Dutch oven or large soup pot over medium heat. Add the finely chopped onion and minced garlic and cook until they're soft and fragrant, just a few minutes.
- Cook bacon: Stir in the diced bacon and cook until it's crispy, stirring occasionally. You'll hear that satisfying sizzle and the whole kitchen will start smelling amazing.
- Add potatoes: Mix in the diced potatoes and cook them for 4 to 5 minutes, stirring to coat them in all that buttery bacon fat.
- Add vegetables: Stir in the chopped carrots and celery and cook for another 4 to 5 minutes until they start to soften up.
- Add broth and chicken: Pour in the 4 cups of chicken broth, then add the chicken breasts, 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon Italian seasoning. Stir everything together and bring it to a boil.
- Simmer: Reduce the heat to a gentle simmer, cover the pot, and let it cook for 15 minutes. The potatoes, carrots, and chicken will all finish cooking through in this time.
- Serve: Shred the chicken right in the pot if you like it that way, or pull it out and slice it. Ladle into bowls and serve hot.
Substitutions and Variations
Low-sodium option: Use low-sodium broth and reduce the added salt to start, then adjust to taste.
No bacon? You can skip it and add a half teaspoon of smoked paprika for a similar depth. The chicken potato soup will still be delicious.
Different protein: Rotisserie chicken works great here. Just shred it and stir it in with the broth.
Add cream: Stir in a half cup of heavy cream in the last few minutes of cooking for a creamier texture.
Sweet potato swap: Replace the regular potatoes with sweet potatoes for a slightly sweeter, earthier version.
More veggies: Corn, green beans, or peas are all great additions. Stir them in during the last 5 minutes.
EQUIPMENT for chicken potato soup
Dutch oven or large chicken potato soup pot
Knife and cutting board
Wooden spoon or spatula
Measuring spoons
Storage and Reheating
Refrigerator: Let the chicken potato soup cool completely, then store it in an airtight container for up to 4 days. The flavors actually get better the next day.
Freezer: This chicken potato soup freezes well for up to 3 months. Let it thaw overnight in the fridge before reheating.
Reheating: Warm it on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it's thickened up too much. You can also microwave individual servings in 90-second intervals.
Expert Tips
Don't rush the bacon. Letting it get fully crispy is worth the extra minute or two. Undercooked bacon adds a chewy texture that doesn't work as well in chicken potato soup.
Cut everything to a similar size. Uniform potato and carrot pieces mean everything finishes cooking at the same time.
Taste before serving. Bacon and broth can be salty on their own, so always taste and adjust the seasoning at the end before ladling.
Shred the chicken right in the pot. Two forks work great and it lets the chicken soak up even more of the broth flavor.
Fresh garlic makes a difference. Pre-minced garlic from a jar is fine in a pinch, but fresh cloves give you a much better aroma.
FAQ
Can I put chicken in potato soup?
Yes, absolutely! Chicken and potatoes are a classic combination for soup. You can dice the chicken before adding it or drop in whole breasts and shred them at the end. Both methods work beautifully, and the chicken cooks right in the broth, soaking up all that savory flavor.
What is the best soup for kidney patients?
Kidney patients generally need to watch potassium and sodium intake. This soup is higher in both, so it may not be the best fit without modifications. Low-sodium broth, reduced added salt, and smaller potato portions can help. That said, always check with your doctor or dietitian before making dietary changes based on a kidney condition.
Is chicken potato soup good for a heart patient?
Chicken-based soups can be a heart-friendly option when made with lean protein, lots of vegetables, and reduced sodium. For heart patients, using low-sodium broth and cutting back on the bacon would make this chicken potato soup a much better fit. It's always smart to get specific guidance from a healthcare provider for any heart-related dietary needs.
Is chicken soup good for people with heart problems (La soupe au poulet est-elle bonne pour les personnes souffrant de problèmes cardiaques)?
A lighter, lower-sodium version of chicken soup can absolutely be part of a heart-healthy diet. The vegetables, lean chicken, and warm broth all contribute good nutrients. Just keep an eye on sodium by choosing low-sodium broth and reducing or skipping the bacon. A doctor or dietitian can give personalized advice based on specific heart conditions.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with chicken potato soup:
Hearty Chicken & Potato Soup
Ingredients
Method
- Melt the butter in a large Dutch oven over medium heat, then add the onion and garlic. Cook until fragrant and soft.
- Add the diced bacon and cook until it turns crisp and golden.
- Toss in the potatoes and cook for 4–5 minutes, stirring occasionally.
- Add the chopped carrots and celery, cooking for another 4–5 minutes until vegetables are tender.
- Pour in the chicken broth, then add the chicken pieces, salt, pepper, and Italian seasoning. Bring the mixture to a boil.
- Reduce the heat to a simmer, cover, and cook for 15 minutes or until the chicken is cooked through and the potatoes and carrots are soft.
Leave a Reply