Creamy Chicken and Potato Soup (GF)

Soup (thin)Here’s a great soup recipe that I found on Pinterest and then adapted quite a bit to suit my preferences.  I really, really love the bright flavors and pretty color added by the fresh tomato and cilantro. I’ve served it to a crowd twice, and each time people really seemed to enjoy it.

Creamy Chicken and Potato Soup

Yield: 5-6 servings

Creamy Chicken and Potato Soup


  • 1 lb chicken, cooked and shredded (about 3 cups)
  • 8 slices bacon, cooked and crumbled (reserve for topping)
  • 2 tablespoons reserved bacon grease
  • 1 large red or green bell pepper, diced (1 1/2 cups)
  • 1 medium yellow onion, diced (1 1/4 cups)
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 4 medium russet potatoes, peeled and diced (3 cups)
  • Salt and freshly ground black pepper, to taste
  • 2 cups fresh or frozen corn
  • 1 1/2 cups half and half
  • 2 tablespoons cornstarch
  • 2 medium tomatoes, diced (reserve for topping)
  • 1/4 cup fresh cilantro, chopped (reserve for topping)


  1. Cook and cube chicken however you prefer.
  2. Preheat oven to 425 degrees. Cook bacon on a cookie sheet in the oven until crispy, about 12-18 minutes, turning halfway through. Remove bacon to a plate to drain.
  3. Reserve about 2 tablespoons of the bacon grease and pour it into a heavy skillet over medium heat.
  4. Add bell pepper and onions, and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer.
  5. Stir in chicken broth, add cubed potatoes and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
  6. Whisk cornstarch into the half and half. Add it to the soup along with the cooked chicken and corn.
  7. Simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped with bacon, cilantro, and fresh tomatoes.

For an added boost of health and flavor, I make this soup with bone-in chicken thighs. For this recipe I cooked 5 bone-in thighs in about 8 cups of salted water to which I added some onion and carrot. When meat was soft enough to fall off the bone, I remove the meat and set it aside, then continued to gently cook the bones in the broth overnight (a crock pot works nicely). The next day I had a nice healthy bone broth, which I strained, discarding the veggies, and then used in place of store-bought broth. It adds extra cooking time, but very little additional prep time, and adds lots of rich flavor and nutrition to the soup.




  1. Would have to adapt quite a bit for my family because we don’t eat cilantro or corn and don’t buy much bacon because of the cost here and prefer to substitute water and bouillon cubes for broth bases. But I think it would work well with spicy turkey and peas. Fun to have several soups for the upcoming winter to go along with our staple of beer bread. I can buy a six-pack of beer for $2.99 so for .50 a can fairly cheap to make bread and have beer for beer cheese soup.
    Found a fantastic recipe for beer bread: 3 cups self rising flour, 3 tablespoons sugar and 1 can of 12-16 ounces of beer; mix together and put into greased loaf pan and bake at 350 degrees for an hour. If you do not have self rising flour – use 3 cups of flour and 3 tsp. of baking powder and 1/2 tsp salt with the rest of the ingredients. Be sure and use a deep bowl because the beer is going to rise to the top; kids love to watch this bread being made!!!


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