Soup Recipes

Chunky Bacon Chicken and Potato Soup

Chunky Bacon Chicken and Potato Soup

You are going to love this amazing chunky chicken and potato soup with kale, bacon, and cream cheese. It is hearty, creamy, and super delicious. In around one hour you can have this chunky soup and perfect soup to try on a cold day.

Ingredients for this Recipe :

  • 8 oz. thick-cut bacon, diced
  • 1½ lbs. boneless, skinless chicken thighs, trimmed and cut into chunks
  • 1 lb. red potatoes, cut into chunks
  • 1/2 small red onion, diced
  • 2 large celery stalks, diced
  • 2 large carrots, diced
  • 4 cup chicken broth, preferably organic, divided
  • 8 oz. cream cheese, cut into small chunks
  • 2 cup kale, chopped, tough stems discarded
  • 1 tbsp fresh rosemary leaves, chopped
  • 2 tbsp fresh thyme leaves
  • 2 bay leaves
  • Sea salt & black pepper, to taste

How to Make Bacon Chicken and Potato Soup:

Step 1:

Add bacon to a large Dutch oven or soup pot set over medium-high heat. Cook, stirring frequently, until crispy, approximately 3-4 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.

Step 2:

Carefully drain and discard all but 1 tablespoon of remaining bacon grease from the pot. Add red onion, celery, carrots, and sauté until the vegetables soften and develop a bit of color, approximately 3-4 minutes.

Step 3:

Add ½ cup of chicken broth to the pan and scrape up any brown bits from the bottom with a spatula. Add remaining broth, chicken, rosemary, thyme, bay leaves, and red potatoes. Season with salt and black pepper, to taste, and stir to combine.

Step 4:

Increase heat to high. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes or until the chicken is cooked through and the potatoes are fork-tender.

Step 5:

Remove from heat and discard bay leaves. Add chopped kale and cream cheese and stir until the kale is wilted and the cheese is melted for approximately 2-3 minutes. Taste and adjust seasonings, as desired, before serving. Enjoy this creamy chicken and bacon soup!

Chicken and bacon soup recipe

Other Soup Recipes –

Red chicken pozole soup – Pozole Rojo de Pollo (Red Chicken Pozole)

Chicken Fideo soup recipe – San Marino Chicken Fideo Soup

Cauliflower leek soup – Instant Pot Chilled Cauliflower Leek Soup

Chicken soup recipe – Southwestern Chicken Soup

Chunky Bacon Chicken and Potato Soup

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Soup American
Serves: 5
Prep Time: 15 minutes Cooking Time: 40-50 minutes Total Time: 55-65 minutes

Chunky bacon, chicken, and potato soup recipe, so tasty, creamy, and full of flavors. Enjoy this chunky soup on a cold day!

Ingredients

  • 8 oz. thick-cut bacon, diced
  • 1½ lbs. boneless, skinless chicken thighs, trimmed and cut into chunks
  • 1 lb. red potatoes, cut into chunks
  • 1/2 small red onion, diced
  • 2 large celery stalks, diced
  • 2 large carrots, diced
  • 4 cup chicken broth, preferably organic, divided
  • 8 oz. cream cheese, cut into small chunks
  • 2 cup kale, chopped, tough stems discarded
  • 1 tbsp fresh rosemary leaves, chopped
  • 2 tbsp fresh thyme leaves
  • 2 bay leaves
  • Sea salt & black pepper, to taste

Instructions

1

Add bacon to a large Dutch oven or soup pot set over medium-high heat. Cook, stirring frequently, until crispy, approximately 3-4 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.

2

Carefully drain and discard all but 1 tablespoon of remaining bacon grease from the pot. Add red onion, celery, carrots, and sauté until the vegetables soften and develop a bit of color, approximately 3-4 minutes.

3

Add ½ cup of chicken broth to the pan and scrape up any brown bits from the bottom with a spatula. Add remaining broth, chicken, rosemary, thyme, bay leaves, and red potatoes. Season with salt and black pepper, to taste, and stir to combine.

4

Increase heat to high. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes or until the chicken is cooked through and the potatoes are fork-tender.

5

Remove from heat and discard bay leaves. Add chopped kale and cream cheese and stir until the kale is wilted and the cheese is melted for approximately 2-3 minutes. Taste and adjust seasonings, as desired, before serving. Enjoy!

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