Description
This Comforting Chicken Soup with Potatoes is a hearty and creamy soup featuring tender chicken breast, fresh vegetables, and savory herbs. Perfect for chilly days, it combines sautéed onions, carrots, and celery with garlic, rosemary, and thyme, all simmered with diced potatoes in a rich chicken broth base thickened with milk and flour. Finished with melted low-fat cheddar cheese and fresh parsley, this soup offers a satisfying and nourishing meal.
Ingredients
Vegetables and Herbs
- 1 medium onion, chopped (cut into 1/2 inch pieces)
- 2 medium carrots, chopped (cut into 1/2 inch pieces)
- 2 to 3 celery sticks, chopped (cut into 1/2 inch pieces)
- 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)
Other Ingredients
- 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
- Sauté the Vegetables: In a large pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the chopped onion, carrots, and celery that have been cut into 1/2 inch pieces. Sauté for 7-8 minutes, stirring occasionally until the vegetables begin to soften and become fragrant.
- Add Herbs and Chicken: Stir in the minced garlic, fresh rosemary, and thyme and cook for another 1-2 minutes to allow the herbs to release their aroma. Add the chicken breast pieces to the pot and cook until browned on all sides, ensuring the flavors meld together evenly.
- Thicken the Base: Sprinkle 2 tablespoons of all-purpose flour over the chicken and vegetables, stirring well to coat everything. This will help thicken the soup. Gradually pour in 2 cups of milk while stirring constantly to create a smooth mixture without lumps.
- Add Potatoes and Broth: Add the peeled and cubed potatoes to the pot, then pour in 4 cups of chicken broth. Stir well, scraping the bottom of the pot to release any browned bits for enhanced flavor. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cook for 20-25 minutes until the potatoes are tender.
- Melt the Cheese and Season: Stir in 1 cup of low-fat cheddar cheese until fully melted into the soup, giving it a creamy texture. Add the chopped fresh parsley and season with salt and freshly ground black pepper to your taste. Adjust seasoning as needed.
- Serve the Soup: Remove the pot from heat once the soup is seasoned to your liking. Serve hot in bowls, garnished with extra parsley if preferred. Enjoy your comforting chicken and vegetable soup!
Notes
- You can substitute fresh herbs with dried herbs, but use half the quantity as dried herbs are more potent.
- For a thicker soup, let it simmer a bit longer, or add an extra tablespoon of flour mixed with milk.
- Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- To make the soup lower in fat, use only olive oil or reduce the amount of butter.
- Adjust the thickness by adding more broth or milk according to preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
