Nutritious Chicken and Veggie Potato Soup – A Wholesome and Comforting Meal

When it comes to comfort food that’s also packed with nutrients, Nutritious Chicken and Veggie Potato Soup ticks all the boxes. With hearty chicken, tender potatoes, crispy bacon, and a medley of fresh vegetables, this soup is as delicious as it is nourishing. Whether it’s a chilly evening or you just want something warm and filling, this soup is sure to hit the spot.

Not only is this recipe simple to prepare, but it’s also a one-pot wonder, saving you both time and effort in the kitchen. Let’s dive into the details of this wholesome, satisfying dish that your whole family will love!

Why You’ll Love Nutritious Chicken and Veggie Potato Soup

This soup is more than just a meal—it’s a comforting bowl of health and flavor. Here’s why you’ll love it:

• Rich in Nutrients: Packed with lean chicken, veggies, and hearty potatoes, this soup provides a balanced mix of protein, fiber, and essential vitamins.
• Deliciously Flavorful: With crispy bacon, aromatic herbs, and a creamy broth, every spoonful is bursting with flavor.
• Quick and Easy: You can have this wholesome meal on the table in under an hour.
• Family-Friendly: It’s a dish that appeals to all ages, from kids to adults.
• Customizable: You can easily swap or add ingredients to make it your own.

Ingredients for Nutritious Chicken and Veggie Potato Soup

Key Ingredients

To make this hearty soup, you’ll need the following ingredients:

Ingredient	Quantity	Notes
Bacon, diced	4 slices	Adds smokiness and crunch
Yellow onion, chopped	1 medium	Provides a sweet, savory base
Celery stalks, diced	3	Adds crunch and freshness
Garlic, minced	2 cloves	Enhances the flavor
Chicken broth	3–4 cups	Use reduced-sodium for better control of seasoning
White potatoes, peeled and cubed	2 cups (about 2 medium)	Makes the soup hearty and satisfying
Dried thyme	1 ½ teaspoons	Adds a subtle, earthy aroma
Poultry seasoning	½ teaspoon	Elevates the chicken flavor
Frozen corn kernels	1 cup	Adds sweetness and texture
Frozen peas and carrots	1 cup	Brings vibrant color and nutrients
Cooked chicken breast, diced	2 cups	A great use for leftover or rotisserie chicken
Evaporated milk (part-skim 2%)	1 cup	Makes the soup creamy without being heavy
Cornstarch	1 tablespoon	Thickens the soup
Fresh parsley, minced	1–2 tablespoons	Adds freshness and color
Salt and pepper	To taste	Balances the flavors

Step-by-Step Instructions

1. Cook the Bacon

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s crispy.
2. Once cooked, use a slotted spoon to remove the bacon pieces and set them aside. Leave about 1 tablespoon of bacon fat in the pot for added flavor.

2. Sauté the Vegetables

1. Add the chopped onion and diced celery to the pot with the bacon fat.
2. Sauté for about 5 minutes, or until the vegetables soften and become fragrant.
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. Stir in the minced garlic and cook for another 1-2 minutes, ensuring it doesn’t burn.

3. Simmer the Soup Base

1. Pour in the chicken broth, starting with 3 cups (add more later if you prefer a thinner soup).
2. Add the cubed potatoes, dried thyme, and poultry seasoning.
3. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
4. Cook for 10–15 minutes, or until the potatoes are fork-tender.

4. Add Remaining Ingredients

1. Stir in the frozen corn, peas, and carrots, followed by the diced cooked chicken.
2. Simmer for another 5 minutes, allowing the vegetables and chicken to heat through and absorb the flavors.

5. Thicken the Soup

1. In a small bowl, whisk together the evaporated milk and cornstarch until smooth.
2. Gradually pour this mixture into the soup while stirring constantly.
3. Let the soup simmer for an additional 5 minutes, allowing it to thicken slightly.

6. Season and Garnish

1. Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.
2. Stir in the fresh parsley for a burst of color and flavor.
3. Serve the soup hot, garnished with the reserved crispy bacon pieces for an extra layer of crunch and smokiness.

Why This Soup Stands Out

1. Balanced Nutrition

This soup is a powerhouse of nutrients, combining lean protein from the chicken, complex carbs from the potatoes, and vitamins from the vegetables. It’s both satisfying and good for you.

2. Versatile and Customizable

The recipe is easy to tweak based on your preferences. Want more vegetables? Add diced zucchini or green beans. Prefer a spicier kick? Sprinkle in some red pepper flakes.

3. Creamy Without the Guilt

Using part-skim evaporated milk instead of heavy cream keeps the soup creamy and rich without making it overly heavy or calorie-dense.

4. A Great Use for Leftovers

If you have leftover cooked chicken or vegetables in your fridge, this soup is a perfect way to repurpose them into something delicious and hearty.

Tips for Making the Best Chicken and Veggie Potato Soup

• Use Fresh Ingredients: Fresh herbs and vegetables make a big difference in the flavor of the soup.
• Don’t Overcook the Potatoes: Simmer them just until they’re tender to avoid them breaking down too much.
• Prep Ingredients Ahead: Chop all your vegetables and have the ingredients ready before starting to ensure smooth cooking.
• Store Leftovers Properly: Refrigerate any leftover soup in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if needed to thin it out.
• Add Greens: For extra nutrients, stir in a handful of fresh spinach or kale during the last 5 minutes of cooking.

FAQs About Nutritious Chicken and Veggie Potato Soup

1. Can I make this soup dairy-free?

Yes! Replace the evaporated milk with a dairy-free alternative like unsweetened almond milk or coconut milk. Keep in mind that coconut milk may add a slightly sweet flavor.

2. Can I freeze this soup?

Absolutely! Let the soup cool completely, then store it in a freezer-safe container for up to 3 months. When reheating, thaw it overnight in the fridge and reheat gently on the stovetop. Add a little extra broth if needed to adjust the consistency.

3. Can I use sweet potatoes instead of white potatoes?

Yes, sweet potatoes are a great alternative and add a subtle sweetness to the soup. They also cook slightly faster, so adjust your cooking time accordingly.

4. What’s the best chicken to use?

Leftover roasted or rotisserie chicken works perfectly in this recipe. You can also cook and dice fresh chicken breasts or thighs.

5. Can I make this soup vegetarian?

Absolutely! Skip the bacon and chicken, and use vegetable broth instead of chicken broth. You can add extra vegetables like mushrooms, zucchini, or chickpeas for added protein and heartiness.

6. What can I serve with this soup?

This soup pairs wonderfully with crusty bread, garlic toast, or even a fresh green salad for a complete meal.

Why This Recipe Will Become a Family Favorite

This Nutritious Chicken and Veggie Potato Soup has all the elements of a perfect family meal—it’s easy to make, packed with flavor, and filled with ingredients that everyone will love. Whether you’re cooking for a crowd or meal-prepping for the week, this soup is a wholesome and delicious choice.

It’s a dish that nourishes both the body and soul, providing the perfect balance of creamy indulgence and hearty satisfaction. And with its easy one-pot preparation, it’s a recipe you’ll turn to again and again.

Final Thoughts: Your Comfort Food Awaits

There’s nothing quite like the warmth and comfort of a homemade soup, and this Nutritious Chicken and Veggie Potato Soup is no exception. With its hearty ingredients, rich flavors, and creamy texture, it’s the ultimate meal for any day of the week.

So grab your ingredients, follow the simple steps, and enjoy a bowl of this delicious, soul-soothing soup. Pair it with some crusty bread, gather your loved ones, and savor every bite of this comforting classic!

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