Ingredients

1 tablespoon olive oil

1 tablespoon butter (20 g)

1 medium onion, chopped

2 medium carrots, chopped

2 to 3 celery sticks, chopped

2 to 3 garlic cloves, minced

1/2 tablespoon chopped fresh rosemary

1/2 tablespoon chopped fresh thyme

1 pound chicken breast (450 g)

2 tablespoons all-purpose flour

2 cups milk (475 ml)

1 1/2 pounds potatoes, peeled and cubed (650 g)

4 cups chicken broth (1 liter)

1 cup low-fat cheddar cheese (120 g)

A handful of roughly chopped fresh parsley

Salt and freshly ground black pepper to taste

Instructions

Step 1: Cut the onion, carrots, and celery into 1/2 inch pieces. In a large pot, melt the butter and olive oil over medium heat. Add the chopped vegetables and sauté for 7-8 minutes, stirring occasionally, until they begin to soften and become fragrant.

Step 2: Stir in the minced garlic, rosemary, and thyme. Cook with the vegetables for 1-2 minutes. Add the chicken breast pieces and cook until browned on all sides.

Step 3: Sprinkle the flour over the chicken and vegetables, stirring well to coat everything evenly. Slowly pour in the milk a little at a time, stirring constantly to keep the mixture smooth and avoid lumps.

Step 4: Add the peeled and cubed potatoes and chicken broth to the pot. Stir well, scraping the bottom to loosen any browned bits. Bring to a boil, then reduce heat and simmer gently for 20-25 minutes until potatoes are tender.

Step 5: Stir in the cheddar cheese until melted completely, creating a rich, creamy texture. Add the chopped fresh parsley and season with salt and freshly ground black pepper to taste.

Step 6: Remove the pot from heat and serve the soup hot in bowls. Garnish with extra parsley if desired and enjoy your comforting chicken and vegetable soup.

Tips & Variations

For a dairy-free version, substitute the milk and cheese with coconut milk and nutritional yeast or a dairy-free cheese alternative.

Use bone-in chicken thighs instead of breasts for extra flavor and tenderness.

Add a pinch of smoked paprika or cayenne pepper for a subtle spicy kick.

If fresh herbs aren’t available, substitute with 1 teaspoon each of dried rosemary and thyme, added earlier in the cooking process.

FAQs

Can I use other vegetables in this soup?

Yes, feel free to add vegetables like peas, corn, or green beans to customize the soup to your liking. Just add them during the simmering stage so they cook through.

Is it possible to make this soup vegetarian?

To make a vegetarian version, omit the chicken and use vegetable broth. You can add extra potatoes and cheese or substitute with plant-based proteins like tofu or beans for more substance.

Dinner

Comforting Chicken and Potato Soup with Herbs and Cheddar Recipe

Introduction