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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
