Comforting Chicken and Potato Soup with Herbs and Cheddar Recipe

Introduction

This comforting chicken soup with potatoes is a perfect hearty meal for chilly days. Packed with tender chicken, fresh herbs, and creamy cheddar, it warms you from the inside out. Easy to prepare and full of flavor, it’s a classic that everyone will love.

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

1. Step 1: In a large pot, melt the butter and olive oil over medium heat. Add the chopped onion, carrots, and celery (cut into 1/2 inch pieces). Sauté for 7-8 minutes, stirring occasionally, until the vegetables start to soften and become fragrant.
2. Step 2: Stir in the minced garlic, rosemary, and thyme. Cook for another 1-2 minutes to allow the herbs to release their aroma. Add the chicken breast pieces and cook until browned on all sides, ensuring the flavors meld together.
3. Step 3: Sprinkle the flour over the chicken and vegetables, stirring well to coat everything. Gradually pour in the milk a little at a time, stirring constantly to prevent lumps and create a smooth mixture that will thicken the soup.
4. Step 4: Add the peeled and cubed potatoes, followed by the chicken broth. Stir well, scraping any browned bits from the pot for extra flavor. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until the potatoes are tender.
5. Step 5: Stir in the cheddar cheese until fully melted, creating a rich and creamy texture. Add the chopped parsley and season the soup with salt and freshly ground black pepper to taste, adjusting as desired.
6. Step 6: Remove the pot from heat. Serve the soup hot in bowls, garnished with extra parsley if you like. Enjoy your comforting chicken and vegetable soup!

Tips & Variations

• For a dairy-free version, substitute milk with unsweetened almond or oat milk and use dairy-free cheese alternatives.
• Use leftover cooked chicken instead of raw breast to speed up the process.
• Add a pinch of smoked paprika or cayenne for a subtle smoky or spicy kick.
• Replace fresh herbs with 1 teaspoon each of dried rosemary and thyme if fresh are unavailable.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, waxy potatoes like Yukon Gold or red potatoes hold their shape well, but russets work fine too. Just peel and cube them evenly for consistent cooking.

What can I substitute for fresh herbs?

If fresh rosemary and thyme aren’t available, dried herbs are a good alternative. Use about one-third the amount of dried herbs since they are more concentrated.

Comforting Chicken and Potato Soup with Herbs and Cheddar Recipe

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★★★★★

5 from 373 reviews

• Author: Hugo
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This comforting chicken soup with potatoes is a hearty and creamy dish perfect for chilly days. Featuring tender chicken breast, fresh vegetables, aromatic herbs, and a rich cheese-enhanced broth, it’s both nourishing and satisfying. The soup is thickened with flour and milk, delivering a velvety texture, and finished with fresh parsley for brightness.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 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
• A handful of roughly chopped fresh parsley

Proteins

• 1 pound chicken breast (450 g)

Dairy and Fats

• 1 tablespoon olive oil
• 1 tablespoon butter (20 g)
• 2 cups milk (475 ml)
• 1 cup low-fat cheddar cheese (120 g)

Carbohydrates and Thickening

• 2 tablespoons all-purpose flour
• 1 1/2 pounds potatoes, peeled and cubed (650 g)

Liquids

• 4 cups chicken broth (1 liter)

Seasoning

• Salt and freshly ground black pepper to taste

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Instructions

1. Sauté the Vegetables: In a large pot, melt the butter and olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing for 7-8 minutes until they soften and become fragrant, stirring occasionally to prevent sticking.
2. Add Herbs and Chicken: Stir in the minced garlic, fresh rosemary, and thyme, cooking for 1-2 minutes with the vegetables. Add the chicken breast pieces and cook them until browned on all sides, allowing flavors to blend together.
3. Thicken the Base: Sprinkle the all-purpose flour over the chicken and vegetables, stirring well to coat everything evenly. Slowly pour in the milk in small amounts while continuously stirring to create a smooth mixture without lumps.
4. Add Potatoes and Broth: Add the peeled and cubed potatoes to the pot followed by the chicken broth. Stir carefully, scraping up any browned bits from the bottom for enhanced flavor. Bring the soup to a boil, then reduce heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.
5. Melt the Cheese and Season: Stir in the low-fat cheddar cheese until it fully melts into the soup, creating a creamy texture. Add the chopped fresh parsley and season with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
6. Serve the Soup: Remove the pot from heat once the soup is well-seasoned. Serve hot in bowls, garnished with additional parsley if desired. Enjoy your comforting chicken and vegetable soup!

Notes

• You can substitute fresh herbs with 1 teaspoon each of dried rosemary and thyme if fresh is unavailable.
• For a thicker soup, use slightly less broth or simmer longer to reduce the liquid.
• Low-fat cheddar cheese adds creaminess with less fat; feel free to use regular cheddar for a richer flavor.
• Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
• Make sure to stir continuously when adding milk to avoid lumps in the thickened base.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: comforting chicken soup, chicken soup with potatoes, creamy chicken soup, easy chicken soup recipe, hearty chicken soup, vegetable chicken soup