Name: Nutritious Chicken and Veggie Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Four slices of bacon (diced into ¼-inch pieces.); One medium yellow onion (chopped, yielding approximately 1 cup.); 3 celery stalks (diced (about 1 cup)); 2 garlic cloves (minced); 3 –4 cups reduced-sodium chicken broth (add more if a thinner soup is preferred); Two cups of peeled and cubed white potatoes (roughly equivalent to about 2 medium potatoes.); 1 ½ teaspoons dried thyme; ½ teaspoon poultry seasoning; 1 cup frozen corn kernels; 1 cup frozen peas and carrots; Two cups of diced cooked chicken breast (approximately from 2 chicken breasts.); 1 cup part-skim 2% evaporated milk; 1 tablespoon cornstarch; 1 –2 tablespoons minced fresh parsley; Salt and pepper to taste (recommended: ½ teaspoon each)

Description

Looking for a cozy, nutrient-packed meal? This Nutritious Chicken and Veggie Potato Soup combines hearty chicken, tender potatoes, crispy bacon, and fresh vegetables in a creamy, flavorful broth. It’s the perfect one-pot recipe for busy weeknights or a comforting family dinner. Wholesome and delicious, this soup is sure to warm your heart and satisfy your taste buds!

Ingredients

Scale

Four slices of bacon (diced into ¼-inch pieces.)
One medium yellow onion (chopped, yielding approximately 1 cup.)
3 celery stalks (diced (about 1 cup))
2 garlic cloves (minced)
3 –4 cups reduced-sodium chicken broth (add more if a thinner soup is preferred)
Two cups of peeled and cubed white potatoes (roughly equivalent to about 2 medium potatoes.)
1 ½ teaspoons dried thyme
½ teaspoon poultry seasoning
1 cup frozen corn kernels
1 cup frozen peas and carrots
Two cups of diced cooked chicken breast (approximately from 2 chicken breasts.)
1 cup part-skim 2% evaporated milk
1 tablespoon cornstarch
1 –2 tablespoons minced fresh parsley
Salt and pepper to taste (recommended: ½ teaspoon each)

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Instructions

Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s crispy. Once done, remove the bacon with a slotted spoon and set aside, leaving about a tablespoon of bacon fat in the pot for added flavor.
Sauté Vegetables: Add the chopped onion and celery to the pot, sautéing them in the bacon fat until softened, about 5 minutes. Add the minced garlic and cook for another minute, stirring continuously to avoid burning.
Simmer the Soup Base: Pour in the chicken broth, then add the diced potatoes, dried thyme, and poultry seasoning. Let it cook for about 10–15 minutes, or until the potatoes are tender.
Add Remaining Ingredients: Stir in the frozen corn, peas, carrots, and diced cooked chicken. Let these cook for another 5 minutes to heat through.
Thicken the Soup: In a small bowl, whisk together the evaporated milk and cornstarch until smooth. Gradually pour this mixture into the soup, stirring well. Allow the soup to simmer for another 5 minutes until it thickens slightly.
Season and Serve: Add salt and pepper to taste, adjusting as desired. Stir in the fresh parsley for a burst of color and freshness. Serve the soup hot, garnished with the reserved bacon pieces on top for extra flavor and crunch.

Notes

Bacon Alternatives: For a lighter option, skip the bacon and use olive oil to sauté the vegetables.
Thicker Soup: If you prefer a thicker soup, use an additional tablespoon of cornstarch or simmer the soup uncovered for a few extra minutes.
Vegetarian Option: Replace the chicken and bacon with chickpeas or tofu, and use vegetable broth instead of chicken broth.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American