Description
A hearty, creamy, and comforting chicken soup loaded with tender potatoes, fresh herbs, and melted cheddar. This one-pot wonder is cozy, satisfying, and perfect for chilly nights or busy weeknights when you need a nourishing bowl of comfort food.
Ingredients
-
1 tablespoon (15 ml) olive oil
-
1 tablespoon (20 g) butter
-
1 medium onion (150 g), chopped
-
2 medium carrots (200 g), chopped
-
2–3 celery sticks (100 g), chopped
-
2–3 garlic cloves, minced
-
½ tablespoon (1.5 g) fresh rosemary, chopped
-
½ tablespoon (1.5 g) fresh thyme, chopped
-
1 pound (450 g) chicken breast
-
2 tablespoons (16 g) all-purpose flour
-
2 cups (475 ml) milk
-
1½ pounds (650 g) potatoes, peeled and cubed
-
4 cups (1 liter) chicken broth
-
1 cup (120 g) low-fat cheddar cheese, shredded
-
A handful of fresh parsley, chopped
-
Salt and freshly ground black pepper, to taste
Instructions
-
Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery; sauté 7–8 minutes until softened.
-
Stir in garlic, rosemary, and thyme. Add chicken breast and brown on all sides.
-
Sprinkle flour over the mixture, stirring to coat. Slowly whisk in milk to avoid lumps.
-
Add cubed potatoes and chicken broth. Bring to a boil, then reduce to a simmer. Cook 20–25 minutes until potatoes are tender.
-
Stir in shredded cheddar until melted. Add parsley, then season with salt and pepper.
-
Remove from heat and serve hot, garnished with extra parsley.
Notes
Cut potatoes evenly for consistent cooking.
For richer flavor, swap chicken breast with chicken thighs.
Use pre-cooked shredded chicken if short on time (add after potatoes soften).
Simmer longer if you prefer a thicker, creamier soup.
Skip the cheese or swap it with Parmesan for a sharper note.
- Prep Time: 10–15 minutes
- Cook Time: 35–40 minutes
- Category: Soup
- Method: One-pot stovetop cooking
- Cuisine: American