Chicken Potato Soup

My homemade chicken potato soup is a one-pot wonder that my family loves during the cooler months. The potatoes are tender, and the chicken shreds perfectly! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Cook Time 25

Total Time 25

Servings servings

Calories 369kcal

Author Arman Liew

Ingredients

2 tablespoons butter
1 medium onion finely chopped
3 cloves garlic minced
6 slices bacon diced
3 medium potatoes peeled and diced
2 stalks celery chopped
2 medium carrots chopped
4 cups chicken broth
2 chicken breasts diced or sliced in half
1 teaspoon salt
1/2 teaspoon pepper

Instructions

Add the butter to a Dutch oven, soup pot, or deep pan. Once melted, add the onion and garlic and cook until fragrant. Add the diced bacon and cook until crispy.
Add in the potatoes and cook for 4-5 minutes.
Stir in the carrots and celery and cook for 4-5 minutes, until tender.
Add the chicken broth, chicken breasts, salt, pepper, and Italian seasoning. Bring to a boil, then reduce the heat to a simmer.
Cover and cook for 15 minutes, or until the potatoes and carrots are tender and the chicken is fully cooked.

Video

Notes

TO STORE: Let the chicken soup cool completely, place it in an airtight container, and store it in the refrigerator for 5-6 days.

TO FREEZE: Store the cooled soup in a freezer-safe container for up to 3 months. Let it thaw overnight before reheating.

TO REHEAT: Microwave single-servings for 1 minute or reheat on the stovetop over medium heat until warm.

Nutrition