Lemony Chicken and Potato Soup
This Lemony Chicken and Potato Soup is an easy-to-make bowl of creamy deliciousness! Not too lemony, not too creamy, just basic in the best way and a hit to everyone I have ever served it to! And I have made this soup dozens of times! Such a tasty soup to enjoy on any day. And a great option to deliver to someone you love. This recipe appeals to a wide variety of tastes, which makes it ideal to take to someone that has recently had a baby, been sick, or moved into a new home. No pasta, nothing acidic, just creamy and comforting!
Inspired by a recipe by Bri McKoy from a few years ago, it quickly became one of my “binder” (favorite) recipes. I have tweaked it just a bit for my taste. But I simply must give her proper credit to the genius way she combined just a few staple ingredients into a perfect soup. That is not always easy to do! A lot of soups are great tasting but are super involved with a bunch of ingredients. This Lemony Chicken and Potato Soup is a slow cooker wonder that belies the simplicity that it takes to prepare it! By the way, if you aren’t familiar with Bri McKoy, go check out her blog or her Instagram page. She is a fabulous cook!
Leftovers are easy to refrigerate and reheat on the stovetop. I have also frozen and reheated it with good results as well. We love topping our Lemony Chicken and Potato Soup with some Yellowbird Hot Sauce, shredded parmesan, and a bit of parsley. Sometimes we hit it with some crispy bacon or prosciutto. Amazing!!
Lemony Chicken and Potato Soup
Ingredients
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 2 carrots peeled and chopped; can substitute 1 cup baby carrots, sliced
- 1 small sweet onion chopped fine
- 1½ pounds golden butter potatoes washed and quartered (this will be one small bag potatoes)
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 3 teaspoons kosher salt
- 1 teaspoon black pepper
- large pinch red pepper flakes
- 3 cloves garlic I use 3 cubes of Durot frozen minced garlic from Trader Joes
- 1½ pounds boneless skinless chicken breasts
- 4 cups chicken broth or stock
- ¼ cup fresh lemon juice (juice of one large lemon)
- 1 container mascarpone cheese
- shredded parmesan cheese, snipped chives, parsley, prosciutto crisped in the oven (can sub bacon), hot sauce for topping
Instructions
- To a crockpot set on the saute function, add the olive oil and butter. When the butter melts, add the carrots, onion and potatoes as well as the oregano, Italian seasoning, salt, pepper and red pepper flakes. Saute for about 5 minutes to give the veggies a head start cooking. Add the garlic and stir to combine.
- Now add the stock and the chicken breasts to the veggie mixture and turn the crockpot to low. Cook for 5-6 hours on low.
- Remove chicken when done and place on a plate. Shred chicken into bite sized pieces and then place back into the crockpot, leaving it on low heat. Now add the mascarpone cheese and stir to melt into the soup. When cheese is melted add the lemon juice and stir to incorporate.
- If using prosciutto as a topping, place the thin slices of prosciutto onto a baking sheet lined with parchment paper and place in a preheated 375℉ oven for about 5-10 minutes until crispy. Crumble and set aside.
- To serve, ladle soup into bowls and top with shredded parmesan cheese, chives, parsley, crispy prosciutto or bacon and some hot sauce, if desired. Enjoy!