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Comforting Chicken Soup with Potatoes Recipe

Comforting Chicken Soup with Potatoes Recipe
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★★★★★

4.8 from 5 reviews

This comforting chicken soup with potatoes is a hearty and creamy dish perfect for cozy meals. Combining tender chicken breast, fresh vegetables, fragrant herbs, and melted low-fat cheddar cheese, this soup offers a rich, satisfying flavor while remaining nutritious and wholesome.

Ingredients

Scale

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 to 3 celery sticks, chopped
  • 2 to 3 garlic cloves, minced
  • 1/2 tablespoon chopped fresh rosemary
  • 1/2 tablespoon chopped fresh thyme
  • A handful of roughly chopped fresh parsley

Proteins and Dairy

  • 1 pound chicken breast (450 g), cut into pieces
  • 1 tablespoon butter (20 g)
  • 1 cup low-fat cheddar cheese (120 g)
  • 2 cups milk (475 ml)

Pantry Staples

  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1 1/2 pounds potatoes, peeled and cubed (650 g)
  • 4 cups chicken broth (1 liter)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté the Vegetables: In a large pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the chopped onions, carrots, and celery cut into 1/2 inch pieces. Sauté the vegetables for 7-8 minutes, stirring occasionally until they soften and become fragrant.
  2. Add Herbs and Chicken: Stir in the minced garlic, chopped fresh rosemary, and thyme. Cook the herbs with the vegetables for 1-2 minutes to release their flavor. Add the chicken breast pieces and cook until browned on all sides, allowing the flavors to meld together.
  3. Thicken the Base: Sprinkle 2 tablespoons of all-purpose flour over the chicken and vegetables, stirring well to coat everything evenly. Slowly pour in 2 cups of milk a little at a time, stirring constantly to create a smooth mixture and prevent lumps. This step will thicken the soup base.
  4. Add Potatoes and Broth: Add the peeled and cubed potatoes to the pot, followed by 4 cups of chicken broth. Stir well, scraping up any browned bits from the bottom of the pot for extra flavor. Bring to a boil, then reduce heat and simmer gently for 20-25 minutes until the potatoes are tender.
  5. Melt the Cheese and Season: Add 1 cup of low-fat cheddar cheese to the soup, stirring until completely melted, giving a rich and creamy texture. Stir in the chopped fresh parsley and season the soup with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
  6. Serve the Soup: Remove the pot from heat once the soup is well seasoned. Serve the soup hot in bowls, garnished with additional parsley if desired. Enjoy your comforting chicken and vegetable soup!

Notes

  • For a creamier texture, use full-fat milk instead of low-fat milk.
  • You can substitute chicken breast with thighs for a richer flavor.
  • Use homemade chicken broth for depth of flavor or high-quality store-bought broth for convenience.
  • Add other vegetables such as peas or corn during the last few minutes of simmering for variety.
  • Adjust herbs to your preference; for example, add bay leaves during simmering for extra aroma.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month.

Nutrition

Keywords: chicken soup, potato soup, creamy chicken soup, comforting soup, homemade chicken soup, low-fat soup, hearty chicken soup

Find it online: https://dinewithlily.com/comforting-chicken-soup-with-potatoes-recipe/