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Chicken Potato Soup Recipe

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4.3 from 57 reviews

This hearty Chicken Potato Soup is a comforting blend of tender chicken breast, diced potatoes, and fresh vegetables simmered in a creamy, flavorful broth. Enriched with fresh herbs and low-fat cheddar cheese, this soup makes a perfect warming meal for any day.

Ingredients

Base Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon (20 g) butter
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2-3 celery stalks, diced
  • 2-3 garlic cloves, finely chopped

Herbs and Seasonings

  • 1/2 tablespoon fresh rosemary, chopped
  • 1/2 tablespoon fresh thyme, chopped
  • Salt and freshly ground black pepper to taste

Main Ingredients

  • 1 lb (450 g) chicken breast, cut into pieces
  • 2 tablespoons plain flour
  • 2 cups (475 ml) milk
  • 1 1/2 lb (650 g) potatoes, peeled and cubed
  • 4 cups (1 liter) chicken stock
  • 1 cup (120 g) low-fat cheddar cheese
  • A handful of fresh parsley, roughly chopped

Instructions

  1. Sauté the Vegetables: In a large pot, melt the butter with the olive oil over medium heat. Add the diced onions, carrots, and celery, then sauté for 7-8 minutes until they are softened and fragrant.
  2. Add Garlic and Herbs: Stir in the finely chopped garlic, fresh rosemary, and thyme. Cook for an additional 1-2 minutes to release their aromas.
  3. Cook the Chicken: Add the chicken breast pieces to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, ensuring a nice sear and flavor development.
  4. Incorporate the Flour: Sprinkle the plain flour over the chicken and vegetables, stirring well to coat everything evenly. This will help thicken the soup.
  5. Add Milk Gradually: Slowly pour in the milk, a little at a time, stirring constantly to avoid lumps and create a smooth base.
  6. Add Potatoes and Stock: Add the diced potatoes to the pot, then pour in the chicken stock. Stir thoroughly to loosen any browned bits stuck to the bottom of the pot, enhancing the soup’s flavor.
  7. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer gently for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
  8. Melt the Cheese: Stir in the low-fat cheddar cheese until it melts completely, adding a creamy richness to the soup.
  9. Finish with Parsley and Seasoning: Stir in the fresh parsley, then season the soup with salt and freshly ground black pepper to your taste. Serve hot for the best flavor and comfort.

Notes

  • For a thicker soup, you can use a bit more flour or reduce the amount of milk slightly.
  • Feel free to substitute chicken breast with thighs for juicier meat.
  • You can make this soup creamier by using full-fat milk or adding a splash of cream.
  • To save time, use pre-cut vegetables or frozen mixed vegetables.
  • Leftovers keep well in the fridge for up to 3 days or can be frozen for up to 1 month.

Find it online: https://justsosavory.com/chicken-potato-soup-recipe/