A blissful bowl of this healthy Chicken Potato Soup will instantly perk you up and warm you inside out.
Chicken and Potato Soup
Enjoy every spoonful of this rich and creamy one-pot hearty soup topped with crisp bacon bits! Serve with homemade bread for a comforting meal for your whole family.
The chilly weather and holiday vibes the fall season brought in have me cooking up a storm! I love making soul-warming, comfort food during this time of the year.
And, it is never a bad idea to arm yourself with a long list of your favorite soups to get you through the cold winter days and nights ahead. This creamy chicken soup recipe is a firm family favorite and will definitely be part of our winter meal rotation!
Flavorful (boneless) chicken thighs and tender potatoes are simmered in a creamy soup base and blended until it is chowder-like rich, and delicious!
Flavored with Dijon mustard and dill to add fresh, tangy, and citrusy tones and topped with bacon bits for pops of savory crunch!
Who can possibly resist a bowl of soup this good on a chilly day?
Why We Love This Recipe
FILLING. Proteins, carbs, and veggies in soup form!
EASE. Soups can possibly be one of the easiest dishes you can make. And this homemade chicken vegetable soup is no exemption. You can make it in less than 30 minutes without much fuss.
Saute, boil, and blend using one pot only!
BUDGET-FRIENDLY. It’s a complete meal in a bowl made using affordable ingredients that you can easily buy in your local grocery store.
Related: Hearty Potato Soup Recipe
Ingredients
This home-style soup is made of simple ingredients that give warm and lovely rustic flavors!
CHICKEN - Buy boneless and skinless thighs for less preparation. Or you can also use skinless chicken breasts.
POTATOES - Yukon Gold Potatoes are all-around potatoes and great for soup-making. They have a medium starch content that results in a soup with a creamy consistency.
BACON - Aside from giving the soup saltiness and crunch, the fat rendered from cooking the bacon provides tons of meaty and yummy flavors!
ONION - Gives the soup a subtle sweet taste!
BROTH - a flavorful soup base is a must! Use a low-sodium broth to make this dish as healthy as possible.
HALF & HALF - an equal mix of whole milk and heavy cream will give the soup the right amount of thickness.
DIJON MUSTARD - adding a dollop of this mustard is the real secret of this soup. It ties all the other flavors together. Don't skip.
DILL - Its fresh and citrusy flavor cuts through all the creaminess that instantly brightens the soup!
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Variations
POTATOES - you can also use other types of potatoes that are waxy and not starchy. Red potatoes would be a great substitute. Avoid Idaho or Russet Potatoes.
VEGETABLES - you can add more vegetables to bulk up your soup. Carrots, leeks, and celery are excellent options and will add more nutritional value too.
HERBS - aside from dill, you can also use other herbs like fresh parsley, thyme, or rosemary.
CHEESE - You can also serve the soup topped with shredded cheddar or parmesan cheese.
CHUNKY - You can blend to your personal preference. If you enjoy a chunkier soup, blend for less time. Or you can skip the blending part altogether.
More Easy Fall Soup Recipes
How To Make Chicken and Potato Soup
- Cook bacon in a large pot or Dutch oven. Remove and set aside for later.
- Brown seasoned chicken thighs. Remove and cut into bite-sized pieces.
- Add onions and diced potatoes to the same pot and cook until the onions are soft. Return cooked chicken.
- Add chicken broth and boil; reduce to medium-low, stir in half-and-half and mustard, and simmer for 15 minutes.
- Blend the soup with an immersion blender till creamy. Add dill and season with salt and pepper. Top with crisp bacon and serve.
Recipe Success Tips
- Make sure to use a regular blender if an immersion blender is unavailable.
- Opt for good-quality, thick-cut bacon, as the bacon drippings significantly enhance the soup's flavor.
- Feel free to adjust the soup to your liking. For a thinner consistency, add some broth, and if it's too watery, include more cream.
- Remember not to skip the Dijon mustard, as it truly unifies all the ingredients, creating a harmonious taste.
While perfecting this recipe, my husband (a discerning recipe judge) declared the soup to be decent but lacking something special. He suggested, "Try adding some mustard and see what happens."
His advice was a game-changer.
The addition of Dijon mustard transformed a good soup into an extraordinary one. That little touch harmoniously united all the ingredients, creating a truly delectable flavor.
What To Serve With This Soup
Ladle to soup to the bowls right away while still steaming hot! Drizzle with bacon bits and extra dill if you like.
Serve with crusty bread or biscuits on the side. I also like to serve a simple salad like my Mom's chopped Tomato Salad or even a simple German Cucumber Salad.
Leftovers
STORAGE
- Allow the soup to cool down to room temperature.
- Transfer the soup to an airtight container or individual containers for portioning.
- Store the soup in the refrigerator for up to 3-4 days.
REHEAT
- Place the desired amount of soup in a saucepan over low to medium heat, stirring occasionally, until heated through.
- If the soup has thickened during storage, add a little broth or water to thin it out to your desired consistency.
- Taste and adjust seasonings if needed before serving.
FREEZE
If you're like me, you might feel iffy about freezing dairy-based soups. Let's go over a few basic questions.
- Can you freeze a dairy-based soup? Yes.
- Will the soup still taste nice? Yes.
- Does the texture change after freezing. Yes.
- Does this mean you shouldn't freeze dairy-based soups? No, not necessarily.
Ok, let's go into some more details.
Soups with cream or dairy products may separate and/or become grainy when frozen and then reheated. The taste will still be good, but the texture might be slightly different from the original.
FREEZING TIPS
To minimize these changes, follow these tips when freezing and reheating creamy soups:
- Cool the soup to room temperature before freezing.
- Use airtight, freezer-safe containers or heavy-duty freezer bags for storage. Leave some space at the top of the container to allow for expansion as the soup freezes.
- Label the containers or bags with the date and contents. Freeze the soup for up to 3 months.
REHEATING TIPS FOR DAIRY-BASED SOUPS
When reheating, take these steps to help maintain the soup's creamy texture:
- Thaw the soup slowly overnight in the refrigerator.
- Reheat the soup in a saucepan over low to medium heat, stirring frequently to prevent sticking and promote even heating.
- If you notice any separation or graininess, try using an immersion blender or regular blender to smooth out the texture before serving.
More Delicious Soup Recipes
SAUSAGE LENTIL SOUP - A hearty lentil soup made with bacon and sausage.
EASY SHRIMP CHOWDER - This is such an easy dump-and-run kind of soup and is perfect for busy weekend nights.
HEARTY MUSHROOM SOUP - This soup is made from scratch and tastes about a million times better than anything you get in a can.
LOADED SWEET POTATO SOUP - We're not counting calories with this soup. It's rich, creamy, and insanely delicious. Perfect for cold winter nights.
TOMATO BASIL SOUP - I tend to make this soup in summer, but it's definitely a year-round classic. It's ridiculously flavorful despite having only a handful of ingredients.
CLASSIC CHILI - Who doesn't love good Chili? This recipe is a great option when you're looking for an easy but delicious chili recipe.
Did you try our Chicken Potato Soup?
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Chicken Potato Soup
Ingredients
- 6 slices bacon thick-cut, diced
- 6 pieces chicken thighs skinless, boneless, cut into ½ inch pieces
- 1 large yellow onion diced
- 3 large Yukon gold potatoes
- 2 ½ cups chicken broth low sodium
- 1 ½ cups half and half
- 2 tablespoon dijon mustard
- 3 tablespoons dill fresh, minced
Instructions
- Sauté bacon in a large pot over medium-high heat until crisp. Once crisp use a slotted spoon to remove the bacon and set aside.
- Season chicken thighs with salt and pepper and place in the pot with the bacon drippings. Briefly cook on all sides. Remove chicken and cut it into bite-sized pieces.
- Add onion and potatoes to the same pot and sauté over medium heat for 5 minutes. Add chicken back to the pot.
- Pour in chicken broth and bring to a boil. Reduce heat to medium-low. Stir in mustard and half-and-half. Cover and simmer for 15 minutes.
- Use an immersion blender and blend the soup until smooth. Add fresh dill and season to taste with salt and pepper. Ladle into soup bowls and sprinkle with crispy bacon.
Nutrition
Hi There, I’m Maike!
A German girl turned American sharing hundreds of easy, homemade comfort food recipes perfect for everyday cooking.