Description
Comforting chicken soup with potatoes is a nourishing dish perfect for chilly days, featuring a rich, creamy broth, tender chicken, and hearty potatoes.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 medium carrots, sliced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 pound chicken breast, cubed
- 1/4 cup all-purpose flour
- 4 cup low-sodium chicken broth
- 1 cup whole milk
- 2 medium potatoes, cubed
- 1/2 cup shredded cheddar cheese
- 1/4 cup fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
1. Heat the olive oil and butter in a large pot over medium heat. Sauté the onion, garlic, celery, carrots, rosemary, and thyme until softened and fragrant, about 5-7 minutes.
2. Add the cubed chicken breast to the pot and cook until lightly browned on all sides, about 3-4 minutes.
3. Sprinkle the all-purpose flour over the mixture and stir constantly for 2 minutes to create a roux.
4. Gradually pour in the chicken broth and milk, stirring continuously to prevent lumps.
5. Add the cubed potatoes and bring to a gentle boil. Reduce heat to medium-low and simmer until the potatoes are tender and chicken is cooked through, about 20-25 minutes.
6. Season with salt and black pepper to taste.
7. Stir in the shredded cheddar cheese and fresh parsley until the cheese melts fully into the soup.
8. Serve warm.
Notes
Use a quality low-sodium chicken broth for best flavor.
Choose waxy or all-purpose potatoes like Yukon Gold for better texture.
For dairy-free version, substitute milk with unsweetened almond or oat milk and omit cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg