CHICKEN POTATO BACON SOUP RECIPES

Name: Slow Cooker Chicken, Bacon, and Potato Soup
Total time: 4 h
Yield: Serves 6 (serving size: 1 1/2 cups)
Ingredients: 4 center-cut bacon slices, diced; 1 1/2 pounds bone-in chicken thighs, skinned; 2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash); 2 cups thinly sliced leek (from 2 large leeks); 1 cup sliced carrot (from 2 large carrots); 1 cup sliced celery (from 2 large stalks); 4 cups unsalted chicken stock (such as Swanson), divided; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 5 thyme sprigs; 12 ounces baby potatoes; 2 cups coarsely chopped baby spinach

SLOW COOKER CHICKEN, BACON, AND POTATO SOUP RECIPE ...

Slow Cooker Chicken, Bacon, and Potato Soup Recipe ... image

This soup is perfect for ushering in fall: It's hearty enough for the beginning of soup season, yet brothy and veggie-packed so that it doesn't feel too heavy. Pair it with a slaw or kale side salad and crusty whole-grain bread for a light, satisfying dinner. This recipe is ideal for a weekend, when you can check on the slow cooker after just a few hours; though you won't be able to leave the soup unattended all day, this still offers the benefit of hands-free, fuss-free cooking. Either baby red, Yukon Gold, or fingerling potatoes will work well here, as they'll maintain their shape nicely during cooking.

Provided by Ana Kelly

Total Time 240 minutes

Yield Serves 6 (serving size: 1 1/2 cups)

Number Of Ingredients 12

Ingredients

4 center-cut bacon slices, diced
1 1/2 pounds bone-in chicken thighs, skinned
2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
2 cups thinly sliced leek (from 2 large leeks)
1 cup sliced carrot (from 2 large carrots)
1 cup sliced celery (from 2 large stalks)
4 cups unsalted chicken stock (such as Swanson), divided
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 thyme sprigs
12 ounces baby potatoes
2 cups coarsely chopped baby spinach

Steps:

Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside. Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper, and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender. Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.

Nutrition Facts : Calories 174, CarbohydrateContent 14 g, CholesterolContent 69 mg, FatContent 4.3 g, FiberContent 2 g, ProteinContent 19 g, SaturatedFatContent 1.4 g, SodiumContent 521 mg, SugarContent 2 g

COMFY CREAMY CHICKEN POTATO BACON SOUP RECIPE - FOOD.COM

Comfy Creamy Chicken Potato Bacon Soup Recipe - Food.com image

This is a soup that has comfort food written all over it! My husband loves it so I can say that it is good enough to share. Made during a cool, fall or winter evening is ideal. I do hope that you enjoy.

Total Time 1 hours 45 minutes

Prep Time 1 hours

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup butter
1 onion, diced
3 carrots, chopped
4 stalks celery, diced
10 small red potatoes, diced
2 tablespoons garlic, minced
1 cup flour
7 cups chicken stock
1 (15 ounce) can fire-roasted tomatoes, undrained
1 cup milk
1 1/2 cups heavy whipping cream
1 cup cheddar cheese, shredded
1 lb chicken breast, cooked and chopped
4 slices bacon, cooked and broken up
black pepper, to taste
red pepper flakes, to taste

Steps:

Saute onion, carrots, celery, potatoes and garlic in butter for about 10 minute.
Add flour, stir and cook for about a minute.
Add chicken stock and tomatoes.
Bring to a boil, then simmer for 5 minutes. Add milk and heavy whipping cream.
Cook for 15-20 minute Stir in cheese until it melts, add bacon. Serve and enjoy!

Nutrition Facts : Calories 759.5, FatContent 44, SaturatedFatContent 24.2, CholesterolContent 156.1, SodiumContent 737.5, CarbohydrateContent 62.9, FiberContent 5.8, SugarContent 9.6, ProteinContent 29.8

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