Comforting Chicken Soup with Potatoes Recipe
This Comforting Chicken Soup with Potatoes is a hearty, creamy soup perfect for chilly days. Made with tender chicken breast, waxy potatoes, fresh vegetables, and rich cheddar cheese, it simmers all in one pot for an easy, delicious meal that warms both body and soul. Ideal for family dinners or meal prep, this soup offers a nutritious, budget-friendly option filled with flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 medium carrots, peeled and finely diced
- 3 celery sticks (2 to 3), finely diced
- 1.5 lb potatoes (Yukon Gold or red), peeled and cut into 1/2-inch cubes
- 3 garlic cloves, minced
- 1 handful fresh parsley, chopped
Herbs and Seasonings
- 1/2 tbsp fresh rosemary, finely chopped
- 1/2 tbsp fresh thyme, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Proteins
- 1 lb chicken breast, cut into 1-inch cubes
Dairy and Fats
- 1 tbsp olive oil
- 20 g (approx. 1 tbsp) butter
- 2 cups whole milk
- 1 cup low-fat cheddar cheese, shredded
Other
- 2 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
Instructions
- Sauté the Vegetables: In a large pot, heat 1 tablespoon olive oil and 20 g butter over medium heat. Add the diced onion, carrots, and celery cut into 1/2 inch pieces. Sauté for 7-8 minutes until vegetables soften and onions turn translucent, stirring occasionally to prevent burning.
- Add Herbs and Chicken: Stir in minced garlic, rosemary, and thyme, cooking for 1-2 minutes until fragrant. Add chicken breast cubes and cook, stirring frequently, until the chicken is browned on all sides and starting to cook through.
- Thicken the Base: Sprinkle 2 tablespoons of all-purpose flour evenly over the chicken and vegetables, stirring well to coat. Slowly pour in 2 cups of whole milk, adding it gradually while stirring constantly to prevent lumps and create a smooth thickened base.
- Add Potatoes and Broth: Add the peeled and cubed potatoes to the pot. Pour in 4 cups chicken broth and stir well, scraping the bottom to loosen any browned bits. Bring the mixture to a boil, then reduce heat to low and simmer gently for 20-25 minutes until potatoes are tender and soup slightly thickened.
- Melt the Cheese and Season: Turn off the heat and stir in the shredded low-fat cheddar cheese until fully melted, creating a rich, creamy texture. Mix in chopped fresh parsley, and season with salt and freshly ground black pepper to taste.
- Serve the Soup: Ladle the hot soup into bowls and garnish with extra parsley if desired. Serve immediately with crusty bread or biscuits for a complete comforting meal.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes to ensure the cubes hold their shape during simmering.
- For a richer soup, whole milk is recommended, but you can use 2% or plant-based milk if preferred, noting this may slightly affect creaminess.
- Adding cheese at the end off heat prevents curdling or grainy texture.
- Cut vegetables and potatoes into uniform sizes for even cooking.
- Do not overcook chicken breast to avoid dryness; remove when it reaches 165°F and shred before adding back if desired.
- This soup keeps well in the refrigerator for up to 4 days and freezes for up to 3 months, though texture may vary slightly on thawing.
Keywords: chicken soup, potato soup, comfort food, creamy chicken soup, one-pot meal, easy chicken soup, homemade soup, fall recipe, winter recipe, healthy soup
