Smoky Potato and Bacon Chicken Soup
Smoky Potato and Bacon Chicken Soup
Ingredients
For the Soup Base
- 6 slices thick-cut bacon, diced
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, medium, chopped
- 2 celery stalks, chopped
- 2 carrots, medium, peeled and chopped
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Potatoes and Finishing
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the pot. Discard any excess fat.
⏱️ 8 min
- 2
Increase heat to medium-high. Add the chicken pieces to the pot and sear until lightly browned on all sides, about 3-5 minutes. The chicken does not need to be cooked through. Remove the chicken from the pot and set aside with the bacon.
⏱️ 5 min
- 3
Reduce heat to medium. Add the chopped onion, celery, and carrots to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer. Add the cubed potatoes, smoked paprika, dried thyme, kosher salt, and black pepper. Return the seared chicken to the pot.
⏱️ 5 min
- 6
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through. Stir occasionally to prevent sticking.
⏱️ 20 min
- 7
Carefully remove the chicken pieces from the pot and shred them using two forks. Return the shredded chicken to the soup.
⏱️ 3 min
- 8
Stir in the heavy cream and heat through for 2-3 minutes, but do not bring to a boil after adding the cream. Taste and adjust seasoning as needed.
⏱️ 3 min
- 9
Ladle the hot soup into bowls. Garnish each serving with the reserved crispy bacon and fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Potato and Bacon Chicken Soup
Ingredients
For the Soup Base
- 6 slices thick-cut bacon, diced
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, medium, chopped
- 2 celery stalks, chopped
- 2 carrots, medium, peeled and chopped
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Potatoes and Finishing
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the pot. Discard any excess fat.
⏱️ 8 min - 2
Increase heat to medium-high. Add the chicken pieces to the pot and sear until lightly browned on all sides, about 3-5 minutes. The chicken does not need to be cooked through. Remove the chicken from the pot and set aside with the bacon.
⏱️ 5 min - 3
Reduce heat to medium. Add the chopped onion, celery, and carrots to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 5
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer. Add the cubed potatoes, smoked paprika, dried thyme, kosher salt, and black pepper. Return the seared chicken to the pot.
⏱️ 5 min - 6
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through. Stir occasionally to prevent sticking.
⏱️ 20 min - 7
Carefully remove the chicken pieces from the pot and shred them using two forks. Return the shredded chicken to the soup.
⏱️ 3 min - 8
Stir in the heavy cream and heat through for 2-3 minutes, but do not bring to a boil after adding the cream. Taste and adjust seasoning as needed.
⏱️ 3 min - 9
Ladle the hot soup into bowls. Garnish each serving with the reserved crispy bacon and fresh chopped parsley.
⏱️ 1 min