Description
A hearty and comforting soup made with tender chicken, crispy bacon, and creamy potatoes, seasoned with a blend of aromatic herbs and spices. This rich and flavorful dish is perfect for cozy nights.
Ingredients
Scale
- 6 strips thick-cut bacon, plus 2 tbsp bacon drippings
- 1 lb. boneless skinless chicken breast or thighs
- Salt and pepper, to taste
- 1–2 teaspoons olive oil
- 2 tablespoons butter (not needed if bacon drippings are used)
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- ¼ cup flour
- 5 cups chicken broth
- 1 cup half-and-half
- 1 ½ lbs. Yukon Gold potatoes (or red potatoes)
- 1 ½ cups cheddar cheese, shredded
- Green onions, to garnish
Seasonings
- 1 teaspoon dried parsley
- ½ teaspoon each: dried rosemary, oregano, mustard powder
- ¼ teaspoon pepper
- 1 pinch red pepper flakes
Instructions
- Cook the bacon: In a large pot, cook the bacon strips until crispy. Remove the bacon, chop it, and set aside. Reserve 2 tbsp of bacon drippings in the pot.
- Cook the chicken: Season the chicken breasts or thighs with salt and pepper. Heat olive oil in the pot over medium heat, and cook the chicken until browned and cooked through, about 7-10 minutes. Remove and shred the chicken.
- Sauté vegetables: In the same pot, melt butter (or use the bacon drippings) and sauté the onion, carrots, and celery until softened, about 5 minutes. Add the garlic and cook for another 1 minute.
- Add seasonings: Stir in hot sauce, Worcestershire sauce, dried parsley, rosemary, oregano, mustard powder, pepper, and red pepper flakes.
- Make the soup base: Add flour and cook for about 1 minute, stirring constantly. Slowly whisk in the chicken broth and half-and-half, making sure there are no lumps. Bring to a simmer.
- Add potatoes and cook: Add diced potatoes to the soup and cook for about 10 minutes, or until they are tender.
- Combine and serve: Stir in the shredded chicken, cooked bacon, and cheddar cheese. Let the cheese melt into the soup, and adjust seasoning with salt and pepper.
- Garnish and enjoy: Serve the soup hot, garnished with green onions.
Notes
- Feel free to substitute other types of cheese if you prefer.
- To make the soup thicker, use less broth or mash some of the potatoes into the soup.
- This soup can be made ahead and stored in the refrigerator for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American