Introduction

This comforting chicken soup with potatoes is a warm and hearty meal perfect for chilly days. Packed with tender chicken, fresh herbs, and creamy cheddar cheese, it’s both nourishing and delicious. Whether you’re feeling under the weather or simply craving a cozy bowl, this recipe hits the spot.

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: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, carrots, and celery, cooking and stirring occasionally for 7-8 minutes until the vegetables begin to soften and release their aroma.

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

Step 3: Sprinkle the flour over the chicken and vegetables, stirring thoroughly to coat everything. Slowly pour in the milk in small amounts, stirring constantly to keep the mixture smooth and lump-free.

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

Step 5: Stir in the cheddar cheese and chopped parsley. Season with salt and freshly ground black pepper to taste. Allow the cheese to melt completely before serving hot.

Tips & Variations

Use Yukon Gold or red potatoes for a creamier texture and subtle sweetness.

For extra depth, add a splash of white wine when sautéing the vegetables.

Swap fresh herbs for dried ones if needed—use about one-third of the amount listed.

Add chopped kale or spinach at the end for a boost of color and nutrition.

For a spicier twist, sprinkle in some crushed red pepper flakes with the herbs.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work well and add extra flavor and moisture. Just be sure to cut them into similar-sized pieces and cook until thoroughly browned.

Is this soup suitable for freezing?

Absolutely. This soup freezes nicely and can be stored in freezer-safe containers for up to 2 months. Thaw it slowly in the refrigerator before reheating to maintain texture and flavor.