Chicken Potato Soup

This Chicken Potato Soup is made with onions, celery, carrots, potatoes, and rotisserie chicken in a creamy, cheesy broth topped with an easy three-ingredient bacon crumble. Fresh thyme, rosemary, and Italian parsley take the flavor over the top. Enjoy this quick and easy soup anytime, including busy weeknights. I love to serve this tasty dish with homemade biscuits with sweet cream butter.

How to make Chicken Potato Soup

First cook the chopped bacon in a small skillet over medium heat until brown and crispy. Add the Panko Breadcrumbs to the skillet cooking for 2 minutes or until lightly browned while stirring continuously. Remove from the heat and stir in the fresh herbs.

Heat a little olive oil and butter over medium heat in a large Dutch Oven or soup pot. Then add the onion and celery and cook until the vegetables are tender. Reduce the heat to medium-low and sprinkle in the flour. Continue cooking for 2 minutes while stirring.

Now, slowly stir in the chicken broth and milk, alternating between them. Add the carrots and potatoes and simmer until fork tender. Reduce the heat to as low as it will go, and whisk in the cheese a little at a time until melted. Add the cooked chicken breast and stir to warm. Remove the pot from the heat and stir in the fresh herbs. Season with salt and pepper to taste. Dish into bowls and top with a heaping tablespoon of the bacon mixture.

Helpful recipe tips

• The bacon crumble can be made up to 24 hours in advance and stored in an airtight container in the fridge.
• Do not drain the bacon grease; instead, add the bread crumbs and toast them in the bacon grease.
• I like to use roasted rotisserie chicken for this recipe but you can substitute baked chicken, poached chicken, grilled chicken, or even pan-fried chicken in this recipe.
• The best potatoes for this soup are Russets. I know that I always say don’t use Russet Potatoes in soup because they will start to break down. Well, there is an exception to every rule, and in this particular case, you want the potatoes to break down slightly into the soup, creating an ultra-creamy texture.
• For aesthetic purposes, peel the carrots and let that beautiful orange color shine through.
• If an even creamier texture is desired, simply puree a small portion of the soup with an immersion blender.
• Store leftovers in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave at reduced power.
• Freeze this soup in a heavy-duty freezer bag or sturdy freezer container for up to 3 months. Thaw in the fridge overnight. Reheat on the stovetop or in the microwave.

More soup recipes to try!

Creamy Chicken Potato Soup Recipe

This Creamy Chicken Potato Soup recipe combines onions, carrots, celery, potatoes, and cooked rotisserie chicken in a creamy cheddar broth seasoned with thyme and rosemary.

5 from 13 votes

Print Pin Rate

Course: soup main meal

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 servings

Calories: 538kcal

Author: Beth Pierce

Ingredients

• Bacon Crumble
• 4 slices bacon finely chopped
• ¼ cup Panko Breadcrumbs
• 1 teaspoon fresh herbs thyme, rosemary, and parsley
• Chicken Potato Soup
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 medium yellow onion chopped
• 2 ribs celery chopped
• 4 tablespoons all purpose flour
• 2 cups low sodium chicken broth
• 2 ½ cups 2% milk or whole milk
• 3 large carrots chopped
• 4 large Russet or Yukon Gold potatoes peeled and diced about 2 lbs
• 2 cups shredded cheddar cheese
• 2 ½ cups cooked chicken breast cut in cubes or shredded
• Kosher salt and fresh ground black pepper to taste
• 2 tablespoons fresh herbs thyme, rosemary, and parsley

Instructions

• In a small skillet over medium heat fry the chopped bacon until brown and crispy. Add the Panko Breadcrumbs to the skillet cooking for 2 minutes or until lightly browned while stirring continuously. Remove from the heat and stir in the fresh herbs.
• Heat the olive oil and butter over medium heat in a large Dutch Oven or soup pot. Add the onion and celery and cook until the vegetables are tender. Reduce the heat to medium-low and sprinkle in the flour. Continue cooking for 2 minutes while stirring.
• Slowly stir in the chicken broth and milk alternating between them. Bring the mixture to a low boil then reduce to a simmer. Add the carrots and potatoes and simmer until fork tender. Reduce the heat to as low as it will go and whisk in the cheese a little at a time until melted.  Add the cooked chicken breast and stir to warm. 
• Remove from the heat and stir in the fresh herbs. Season with salt and pepper to taste. Dish the soup into the bowls and top with a heaping tablespoon of the bacon mixture.

Notes

• The bacon crumble can be made up to 24 hours in advance and stored in an airtight container in the fridge.
• Do not drain the bacon grease instead add the bread crumbs and toast them in the bacon grease.
• I like to use roasted rotisserie chicken for this recipe but you can substitute baked chicken breasts, poached chicken, grilled chicken, or even pan-fried chicken in this recipe.
• The best potatoes for this soup are Russets.  I know that I always say don’t use Russet Potatoes in soup because they will start to break down. Well, there is an exception to every rule and in this particular case, you want the potatoes to break down slightly into the soup creating an ultra-creamy texture.
• For aesthetic purposes peel the carrots and let that beautiful orange color shine through.
• Store leftovers in an airtight container in the fridge.  Reheat on the stovetop or in the microwave at a reduced power.
• Freeze this soup in a heavy-duty freezer bag or sturdy freezer container for up to 3 months. Thaw in the fridge overnight. Reheat on the stovetop or in the microwave.

Nutrition

Calories: 538kcal | Carbohydrates: 37g | Protein: 36g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 456mg | Potassium: 1054mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6001IU | Vitamin C: 28mg | Calcium: 445mg | Iron: 2mg

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