Comforting Chicken Soup with Potatoes Recipe
This comforting chicken soup with potatoes is a warm, hearty dish perfect for chilly days. Combining tender chicken breast, creamy potatoes, fresh herbs, and melted cheddar cheese, this soup offers a rich and satisfying flavor profile. With a creamy base created by milk and a hint of rosemary and thyme, it’s a cozy meal ideal for family dinners or when craving something soothing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Base 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
Chicken and Thickener
- 1 pound chicken breast (450 g)
- 2 tablespoons all-purpose flour
- 2 cups milk (475 ml)
Vegetables and Broth
- 1 1/2 pounds potatoes, peeled and cubed (650 g)
- 4 cups chicken broth (1 liter)
Finishing Touches
- 1 cup low-fat cheddar cheese (120 g)
- A handful of roughly chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the base: Heat olive oil and butter in a large pot over medium heat. Add chopped onion, carrots, celery, and garlic. Sauté until vegetables are softened and aromatic, about 5-7 minutes.
- Add herbs and chicken: Stir in fresh rosemary and thyme followed by the chicken breast. Cook until chicken is lightly browned on all sides, approximately 4-5 minutes.
- Incorporate flour and milk: Sprinkle flour over the mixture and stir well to combine. Slowly pour in milk while stirring continuously to avoid lumps. This will create a creamy base for the soup.
- Add potatoes and broth: Add cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook until potatoes and chicken are tender, about 25-30 minutes.
- Shred chicken: Remove the chicken breast, shred it with two forks, and return it to the pot. Stir well to combine everything.
- Add cheese and season: Stir in the low-fat cheddar cheese until melted and incorporated. Season the soup generously with salt and freshly ground black pepper to taste.
- Garnish and serve: Remove from heat and sprinkle freshly chopped parsley on top. Serve hot for a comforting and hearty meal.
Notes
- For a richer flavor, you can substitute half and half or cream for the milk.
- Use low-sodium chicken broth to control the salt content.
- Check the seasoning before serving, as cheese can add some saltiness.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Keywords: chicken soup, comforting soup, potato soup, creamy chicken soup, hearty soup, low-fat soup, easy chicken dinner
