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Comforting Chicken and Potato Soup with Herbs and Cheddar Recipe

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★★★★★

4.6 from 60 reviews

This comforting chicken soup with potatoes is a hearty and creamy dish perfect for chilly days. Featuring tender chicken breast, sautéed vegetables, fresh herbs, and creamy cheddar cheese, it’s a flavorful and satisfying soup that warms you from the inside out.

Ingredients

Scale

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 tablespoon butter (20 g)
  • 1 medium onion, chopped (cut into 1/2 inch pieces)
  • 2 medium carrots, chopped (cut into 1/2 inch pieces)
  • 2 to 3 celery sticks, chopped (cut into 1/2 inch pieces)
  • 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

Protein and Dairy

  • 1 pound chicken breast (450 g), cut into pieces
  • 1 cup low-fat cheddar cheese (120 g)
  • 2 cups milk (475 ml)
  • 1 tablespoon butter (20 g)

Starches and Liquids

  • 1 1/2 pounds potatoes, peeled and cubed (650 g)
  • 4 cups chicken broth (1 liter)
  • 2 tablespoons all-purpose flour

Seasoning

  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté the Vegetables: In a large pot, melt butter and olive oil over medium heat. Add chopped onion, carrots, and celery (cut into 1/2 inch pieces). Sauté for 7-8 minutes, stirring occasionally until the vegetables soften and release their aroma.
  2. Add Herbs and Chicken: Stir in minced garlic, chopped rosemary, and thyme. Cook the herbs with the vegetables for 1-2 minutes. Add chicken breast pieces to the pot and cook until browned on all sides, allowing the flavors to combine.
  3. Thicken the Base: Sprinkle flour evenly over the chicken and vegetable mixture. Stir well to coat all ingredients. Gradually pour in milk, adding it slowly while stirring constantly to create a smooth mixture without lumps.
  4. Add Potatoes and Broth: Add peeled and cubed potatoes to the pot followed by the chicken broth. Stir to combine and scrape any browned bits from the bottom of the pot to enhance flavor. Bring the soup to a boil, then reduce heat to low and simmer gently for 20-25 minutes until potatoes are tender.
  5. Melt the Cheese and Season: Stir in low-fat cheddar cheese until melted and fully incorporated. Add freshly chopped parsley, and season the soup with salt and freshly ground black pepper to taste. Serve warm and enjoy your comforting chicken soup.

Notes

  • For a thicker soup, use less broth or add a little extra flour when thickening.
  • You can substitute chicken breast with thigh meat for a richer flavor.
  • If fresh herbs are unavailable, use 1 teaspoon dried rosemary and thyme instead.
  • To make the soup dairy-free, substitute milk and cheese with plant-based alternatives.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: chicken soup, comfort food, potato soup, creamy chicken soup, stovetop soup, easy dinner, hearty soup

Find it online: https://frommamamaya.com/comforting-chicken-and-potato-soup-with-herbs-and-cheddar-recipe/