Chicken Potato Soup
This simple Chicken Potato Soup is the perfect cure for chilly days. It's made in 40 minutes with simple ingredients for a hearty, delicious soup. Enjoy while hot with a sprinkle of cheddar cheese and green onion.
Servings: 6 Servings
Calories: 363.55kcal
Equipment
- Cutting board
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 (4 ounce) package of pancetta
- 1 yellow onion diced
- 3 celery sticks diced
- 3 carrots peeled and diced
- 4 boneless skinless chicken thighs
- 2 garlic cloves minced
- 3 cups Yukon gold potatoes peeled and diced into 1 inch pieces
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- Salt and pepper to taste
- 4 cups chicken broth
- ¾ cup coconut milk or heavy cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the pancetta to the pot and cook, stirring occasionally until browned and crispy.
- Remove the pancetta from the pan and place on a plate lined with paper towels to catch the grease.
- Add the onion, carrots and celery to the pot and cook for about 5 minutes, until slightly softened. You may need to add more olive oil to the pot.
- Season with salt and pepper to taste. Add in the garlic, chicken and potatoes.
- Pour the chicken broth into the pot and top with rosemary and thyme.
- Cover, bring to a boil, then turn the heat to medium-low and simmer for 20 minutes. Remove the chicken, shred and return it to the pot.
- Stir in the coconut milk and the pancetta. Turn off the heat.
- Serve topped with chives and shredded cheese, if desired.
Video
Notes
- Cut the potatoes evenly. If the potatoes are cut in a wide range of sizes, they will cook unevenly, resulting in overcooked and undercooked pieces. Take time to cut the potatoes evenly. Check out this helpful post: How to Cut Potatoes into Cubes.
- Add a squeeze of lemon juice or a splash of vinegar at the end to brighten the flavors and balance out the creaminess, making the soup taste lighter and more dynamic.
- When using coconut milk in place of heavy cream, I recommend the brands Thai Kitchen and Whole Foods 365. Other brands may give the soup a coconut flavor.
- For short-term storage, keep the soup in the fridge for up to 4 days.
- I love freezing this soup to have on hand for busy days and nights. Cool the soup completely to room temperature, then transfer it to a freezer-safe jar, bag, or container and seal it tightly. I love storing soups in these reusable storage bags.
Nutrition
Serving: 1Serving | Calories: 363.55kcal | Carbohydrates: 27.41g | Protein: 16.77g | Fat: 21.41g | Saturated Fat: 9.11g | Polyunsaturated Fat: 3.01g | Monounsaturated Fat: 7.19g | Trans Fat: 0.06g | Cholesterol: 76.96mg | Sodium: 673.63mg | Potassium: 877.53mg | Fiber: 3.85g | Sugar: 3.85g | Vitamin A: 5177.43IU | Vitamin C: 27.39mg | Calcium: 49.22mg | Iron: 2.66mg
