Description
This Comforting Chicken Soup with Potatoes is a warm and hearty dish perfect for chilly days. Made with tender chicken breasts, fresh vegetables, and creamy cheddar cheese, it offers a flavorful and nourishing meal. The soup is thickened with flour and milk, creating a velvety texture, and infused with aromatic herbs like rosemary and thyme for an irresistible taste.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 to 3 celery sticks, chopped
- 2 to 3 garlic cloves, minced
- 1 1/2 pounds potatoes, peeled and cubed (650 g)
- A handful of roughly chopped fresh parsley
Herbs & Seasonings
- 1/2 tablespoon chopped fresh rosemary
- 1/2 tablespoon chopped fresh thyme
- Salt and freshly ground black pepper to taste
Protein
- 1 pound chicken breast (450 g)
Dairy & Fats
- 1 tablespoon olive oil
- 1 tablespoon butter (20 g)
- 2 tablespoons all-purpose flour
- 2 cups milk (475 ml)
- 1 cup low-fat cheddar cheese (120 g)
Liquids
- 4 cups chicken broth (1 liter)
Instructions
- Sauté the Vegetables: In a large pot over medium heat, melt 1 tablespoon butter and 1 tablespoon olive oil together. Add the chopped onion, carrots, and celery (cut into 1/2 inch pieces). Sauté for 7-8 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add Herbs and Chicken: Stir in the minced garlic, chopped fresh rosemary, and thyme. Cook for another 1-2 minutes to allow the herbs to infuse. Add the chicken breast pieces to the pot and cook until browned on all sides, ensuring the flavors meld.
- Thicken the Base: Sprinkle 2 tablespoons of all-purpose flour over the chicken and vegetables, stirring well to coat everything. This will help thicken the soup. Slowly pour in 2 cups of milk, adding gradually while stirring constantly to create a smooth mixture without lumps.
- Add Potatoes and Broth: Add the peeled and cubed potatoes to the pot, then pour in 4 cups of chicken broth. Stir well, scraping the bottom to release any browned bits for added flavor. Bring to a boil, then reduce heat to low and let it simmer gently for 20-25 minutes, until the potatoes are tender.
- Melt the Cheese and Season: Stir in 1 cup of low-fat cheddar cheese until completely melted, enhancing the soup’s creamy texture. Add chopped fresh parsley and season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Serve the Soup: Remove the pot from heat and ladle the hot soup into bowls. Garnish with additional parsley if desired, and serve immediately for a comforting meal.
Notes
- Use fresh herbs for the best flavor, but dried can substitute if fresh is unavailable.
- To make it richer, substitute part of the milk with cream or use full-fat cheddar cheese.
- For a thicker soup, mash some of the potatoes in the pot before adding the cheese.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Add other vegetables like peas or corn for variation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: chicken soup, comforting soup, potato soup, creamy chicken soup, homemade soup, hearty chicken stew, easy chicken soup
