Comforting Chicken Soup Potatoes (Print-Friendly Version)
A warm, hearty soup blending tender chicken, creamy potatoes, and fresh herbs in a luscious broth.
# What You'll Need:
→ Fats
01 -
15 ml olive oil
02 -
20 g butter
→ Vegetables
03 -
1 medium onion, chopped
04 -
2 medium carrots, chopped
05 -
2 to 3 celery stalks, chopped
06 -
2 to 3 garlic cloves, minced
07 -
650 g potatoes, peeled and cubed
→ Herbs
08 -
0.5 tablespoon fresh rosemary, chopped
09 -
0.5 tablespoon fresh thyme, chopped
10 -
A handful fresh parsley, roughly chopped
→ Proteins
11 -
450 g chicken breast, cut into pieces
→ Thickening and Dairy
12 -
2 tablespoons all-purpose flour
13 -
475 ml milk
14 -
120 g low-fat cheddar cheese
→ Liquids
15 -
1000 ml chicken broth
→ Seasonings
16 -
Salt, to taste
17 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Heat butter and olive oil over medium heat in a large pot. Add chopped onion, carrot, and celery. Cook for 7 to 8 minutes, stirring occasionally, until vegetables soften and release aroma.
02 -
Stir in minced garlic, rosemary, and thyme. Cook for 1-2 minutes until fragrant. Add chicken pieces and brown on all sides to lock in moisture.
03 -
Sprinkle flour evenly over chicken and vegetables. Stir well to coat. Gradually pour in milk while stirring constantly to form a smooth, creamy base without lumps.
04 -
Add cubed potatoes and chicken broth to the pot. Stir, scraping the bottom to lift browned bits. Bring to a boil, then reduce heat and simmer gently for 20 to 25 minutes until potatoes are tender.
05 -
Stir in grated cheddar cheese until fully melted into the soup. Add chopped parsley, salt, and freshly ground black pepper to taste. Adjust seasoning as preferred.
06 -
Remove from heat. Ladle soup into bowls and garnish with extra parsley if desired. Serve warm.
# Additional Tips:
01 -
Use starchy potatoes like Russets or Yukon Gold for a creamy texture without disintegration.