Description
This comforting chicken soup with potatoes is hearty, creamy, and soul-warming. Packed with tender chicken, vegetables, herbs, and melted cheddar cheese, it’s a one-pot dinner that’s both nourishing and satisfying. Perfect for cozy nights, busy weeknights, or when you need a bowl of homemade comfort food.
Ingredients
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tablespoon olive oil
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1 tablespoon butter (20 g)
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1 medium onion, chopped
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2 medium carrots, chopped
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2–3 celery sticks, chopped
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2–3 garlic cloves, minced
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1/2 tablespoon chopped fresh rosemary
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1/2 tablespoon chopped fresh thyme
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1 pound chicken breast (450 g)
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2 tablespoons all-purpose flour
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2 cups milk (475 ml)
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1 1/2 pounds potatoes, peeled and cubed (650 g)
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4 cups chicken broth (1 liter)
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1 cup low-fat cheddar cheese (120 g)
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A handful of chopped fresh parsley
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Salt and freshly ground black pepper, to taste
Instructions
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Heat olive oil and butter in a large pot over medium heat.
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Add onion, carrots, and celery. Sauté for 7–8 minutes until softened.
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Stir in garlic, rosemary, and thyme; cook 1–2 minutes.
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Add chicken breast pieces and brown on all sides.
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Sprinkle flour over the mixture, stir to coat, then slowly pour in milk, stirring constantly.
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Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until potatoes are tender.
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Remove from heat and stir in cheddar cheese until melted.
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Season with salt, pepper, and parsley. Serve hot.
Notes
Yukon gold or russet potatoes hold up best in soups.
For richer soup, replace half the milk with cream.
Pre-cooked rotisserie chicken can be used to save time.
Adjust thickness by adding extra broth if needed.
Freezes well (avoid cream-based versions when freezing).
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: One-Pot Cooking / Simmering
- Cuisine: American