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Creamy Italian Chicken Soup
with potatoes / pancetta / peas

Name: Creamy Italian Chicken Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Rotisserie chicken, shredded; 1 Onions, medium, chopped; 8 oz Carrots, chopped; 4 oz Pancetta, chopped; 1 lb Potatoes, Russet, peeled and cubed; 1 cup Peas, frozen; 1 Tbsp Oil, cooking; 2 Tbsp Flour, all-purpose; 1 tsp Italian seasoning; 1/2 tsp Paprika; 1/4 tsp Garlic powder; 4 1/2 cups Stock, any type; 2 Bay leaves; 1/4 cup Heavy cream; 2 tsp Vinegar, balsamic; for serving Crusty bread (opt)

Active: 30 Total: 30

Original GF Paleo Vegetarian

This soup has clean Italian flavors and gets a creamy finish from the addition of heavy cream. It's hearty enough on its own, but feel free to add crusty bread on the side. This recipe was last featured in 2017.

Proteins

Chicken, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Creamy Italian Chicken Soup:

Rotisserie chicken - 1/2 , shredded
Onions, medium - 1 , chopped
Carrots - 8 oz , chopped
Pancetta - 4 oz , chopped
Potatoes, Russet - 1 lb , peeled and cubed
Peas, frozen - 1 cup
Oil, cooking - 1 Tbsp
Flour, all-purpose - 2 Tbsp
Italian seasoning - 1 tsp
Paprika - 1/2 tsp
Garlic powder - 1/4 tsp
Stock, any type - 4 1/2 cups
Bay leaves - 2
Heavy cream - 1/4 cup
Vinegar, balsamic - 2 tsp
Crusty bread (opt) - for serving

Prep

Rotisserie chicken - (If making Thursday's meal, shred chicken for that meal at the same time.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
Onions / Carrots / Pancetta - Prep as directed. Combine onions and carrots in one container. Store pancetta separately. (Can be done up to 5 days ahead)
Potatoes - Peel and cube potatoes. If not cooking them right away, soak in water to prevent browning.
Peas - Defrost peas.

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Make

Heat a Dutch oven over medium heat. Add oil and then pancetta. Cook, stirring occasionally, until pancetta is crisp. Use a slotted spoon to transfer pancetta to a paper-towel lined plate. Strain off all but 1 Tbsp / 15ml (for 4 servings; adjust if customizing) oil. Return pan to heat.
To heated pan, add onions and carrots with a pinch of salt. Saute until tender, ~4 minutes. Add flour, Italian seasoning, paprika, and garlic powder and cook, stirring for 1 minute more.
Add stock, potatoes, and bay leaves to pot. Bring to a simmer. Cover and reduce heat. Simmer until potatoes are tender, 13 to 17 minutes (depending on the size).
When potatoes are tender, stir in chicken (reserve Thursday’s portion if you shredded it at the same time), cream, peas, and vinegar. Continue to simmer soup just until chicken is warmed through. Taste and season with some salt and pepper.
Divide soup between bowls. Sprinkle pancetta on top. Serve with crusty bread for dipping.

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