What ingredients go into chicken soup with potatoes?

The essential ingredients for chicken soup with potatoes include chicken (breast or thighs), potatoes (preferably Yukon gold or red), mirepoix (onions, carrots, celery), chicken broth, garlic, and seasonings. For a richer version, add bacon, half and half, and cheddar cheese. Herbs like parsley, rosemary, and oregano enhance the flavor profile, while Worcestershire sauce and a touch of hot sauce add depth.

Should I peel the potatoes for chicken soup?

Whether to peel potatoes for chicken soup is mostly a matter of preference and potato type. Yukon gold and red potatoes have thin, flavorful skins that can be left on, especially if you prefer rustic texture and added nutrients. However, peeling ensures a more refined, consistent texture throughout the soup. If leaving skins on, be sure to wash potatoes thoroughly to remove any dirt.

What kind of potatoes work best in chicken soup with potatoes?

Yukon gold potatoes are ideal for chicken soup because they have a buttery flavor and maintain their shape while becoming creamy when cooked. Red potatoes are an excellent alternative as they also hold up well in liquid. Russet potatoes can be used but tend to break down more quickly, which may be desirable if you prefer a thicker soup with some potatoes dissolving to naturally thicken the broth.

Can I add uncooked potatoes directly to chicken soup?

Yes, you can add raw, diced potatoes directly to simmering chicken soup. The key is to ensure they're cut into uniform, bite-sized pieces (about ½-inch cubes) so they cook evenly. Add them at a point when the soup will continue to simmer for at least 15-20 minutes, which is sufficient cooking time for properly sized potato pieces.

How long do potatoes take to cook in chicken soup?

Potatoes typically take 15-20 minutes to cook in simmering chicken soup when cut into ½-inch cubes. The exact time depends on the variety of potato, the size of the pieces, and how vigorously the soup is simmering. Test for doneness by piercing a potato piece with a fork—it should slide in easily with little resistance when fully cooked.

Can I use sweet potatoes instead of regular potatoes in chicken soup?

Sweet potatoes can certainly be substituted for regular potatoes in chicken soup, creating a slightly sweeter flavor profile with added nutritional benefits. They pair particularly well with herbs like thyme and sage. Consider using a mix of sweet and regular potatoes for interesting flavor contrast, or incorporate sweet potatoes in fall and winter variations of the soup. They generally cook in about the same time as regular potatoes.

Chicken Soup with Potatoes: Best Hearty Comfort Recipe

Chicken Soup with Potatoes

Print Recipe

Hearty, creamy chicken soup with potatoes, bacon, and cheddar cheese – the ultimate comfort food for any occasion.

Author: Chef Rina
Prep Time: 15
Cook Time: 40
Total Time: 55 minutes
Yield: 6 1x
Category: Main Dish
Cuisine: American

Ingredients

Scale

6 strips thick cut bacon, plus 2 tbsp. bacon drippings
1 lb. boneless skinless chicken breast, or thighs
Salt/Pepper
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
1/4 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 bacon in soup pot over low heat until crispy. Set aside on paper towels, reserving 2 tablespoons drippings.
Season chicken with salt and pepper. Sear in olive oil for 3 minutes per side until golden. Remove and rest for 10 minutes, then dice.
Return bacon drippings to pot. Add onions, carrots, and celery; cook 5 minutes until softened.
Add garlic, hot sauce, Worcestershire sauce, and seasonings, stirring to combine.
Sprinkle in flour and cook 2 minutes, stirring constantly.
Gradually add chicken broth and half and half, stirring continuously.
Peel and cube potatoes, add to soup. Bring to boil, then reduce to simmer.
Add chicken and simmer partially covered for 20 minutes until potatoes are tender.
Reduce heat to low, stir in cheese and half the bacon.
Serve garnished with remaining bacon and green onions.

Notes

This soup can be made without bacon if needed, but it adds significant flavor to the broth. Use 2 tablespoons of butter instead of bacon drippings if preferred. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 6
Calories: 520 kcal
Sugar: 5g
Sodium: 890mg
Fat: 28g
Saturated Fat: 14g
Carbohydrates: 36g
Fiber: 3g
Protein: 32g
Cholesterol: 115mg

Keywords: chicken soup, potato soup, comfort food, bacon, cheddar cheese

Find it online: https://www.joyliciousrecipes.com/chicken-soup-with-potatoes/