Lighter Baked Potato Soup with Grilled Chicken
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Looking for a hearty yet healthy substitute for plain old soup? Experience the richness of our Lighter Baked Potato Soup with Grilled Chicken, a mix of flavorful potatoes and lean grilled chicken that will satisfy your appetite and make you feel good about eating.
First, crisp the bacon to perfection (best done in an air fryer for precise control over bacon fat). Set aside 2 teaspoons of those delicious bacon fats for later.
Season the chicken breasts and sear them until a delicious crispy crust forms. It does not matter if the chicken is cooked through at this point as they will cook more later, and we only want the crust to form at this point.
Mix chopped onions, carrots, and celery and sauté until the onions take on a beautiful caramelized gloss. Add in the minced garlic to further elevate the flavor. Pour in the white wine, reduce it by half, and then stir in the aromatic blend of spices and the zing of Dijon mustard.
Add the cut fingerling potatoes and oat flour now, and stir until the smell fills the room. Add 4 cups of reduced-sodium chicken stock, toss in a bay leaf, and boil the stew gently. Add the seared chicken breasts, cover, and let sit for at least one hour to let the flavors combine. Add the remaining 2 cups of broth as it evaporates.
To create a creamier soup, mash the potatoes against the pot’s edge as they get soft with the back of a spoon.
In another dish, mix 1 cup of hot broth and Greek yogurt together until smooth. Reduce the heat to low-medium and stir in the yogurt mixture slowly to ensure a smooth blend.
Put the lid on and simmer on low heat for another twenty minutes. Finish by taking the pot off of the burner, adding the bacon and chives, and then season with sea salt and pepper to taste. Your culinary masterpiece is now ready to enjoy!
This soup has a robust flavor that keeps well for many months in the freezer and for approximately five days in the refrigerator when stored in an airtight container. It is the perfect soup to warm you up on a chilly day! So, what are you waiting for? Get ready to do some cooking, make this delicious soup, and impress your friends and family during the next gathering.
Lighter Baked Potato Soup with Grilled Chicken
- 4 slices center cut bacon
- 1.5 lb chicken breast
1 small onion
1 large carrot
2 celery stalks
3 garlic cloves
3oz white wine *
1.75lb fingerling potatoes
- halved or quartered depending on size
- 2 tablespoons dijon
- 4 tablespoons oat flour
- 1 tablespoon dried oregano powder
- 2 teaspoons dried thyme
- 6 cups low sodium chicken broth
1 bay leaf
12oz 2% Greek yogurt
- extra creamy almond milk or plain coconut yogurt
4 tablespoons fresh chives
- sea salt & pepper to taste
Cook the bacon.
Pro-tip: I like to air fry the bacon so that I can control the amount of bacon fat I use in the soup.
To air-fry the bacon, place the bacon in the air fryer basket, set the temperature to no more than 375F. Cook for 10 – 12 minutes and flip halfway through if needed. Once the bacon has gotten crispy, set aside 2 tablespoons of bacon drippings.
To cook in a Dutch oven, set the pot on medium-high heat and add the strips of bacon and cook until crispy. Remove the bacon and drain some of the fat drippings out of the pot.
Reduce the heat of the pot to medium.
Season the chicken breasts with a sprinkle of sea salt & pepper and add the breasts to the pot and sear on each side for 6 – 8 minutes, or until a crispy coating forms, then remove from the pot. Slice into pieces and do not worry if it has not fully cooked.
Add the onions, carrot, and celery to the pot and saute until the onions have turned somewhat brown and translucent, about 3 – 5 minutes. Add the garlic and mix until fragrant for about 1 minute.
Add the white wine and reduce to less than half. Then add the dijon mustard and spices and mix.
Add the potatoes and oat flour, and mix for about 1 – 2 minutes or until fragrant. Pour in about 4 cups of the chicken broth as well as the bay leaf. Bring to a simmer and add the chicken breast.
Cover and cook for at least 1 hour. As the chicken broth evaporates, add the remaining 2 cups of broth as needed.
As the potatoes soften, use the back of the spoon to mash the potatoes against the side of the pot to make the soup creamier.
In a small separate bowl, mix about 1 cup of the hot broth with the yogurt until it is well incorporated and creamy.
Reduce the heat of the pot to low-medium so it is not simmering. As you stir the soup, add the yogurt mix little by little ensuring that is smooth and well incorporated into the soup.
Cover and simmer for an additional 20 minutes on low heat.
Remove the pot from the heat and fold in the bacon and chives. Season to taste with sea salt & pepper and enjoy!
Soup will last for about 5 days in the fridge in an airtight container. It will last for a few months in the freezer, perfect for a rainy day.
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!