Description
This hearty chicken soup with potatoes is creamy, comforting, and perfect for chilly nights. Packed with tender chicken, veggies, and fresh herbs, it’s a cozy family favorite.
Ingredients
1 lb chicken breast (cut into 1-inch cubes)
1.5 lb potatoes (peeled and cubed)
3 celery sticks (diced)
2 medium carrots (peeled and diced)
1 medium onion (diced)
3 garlic cloves (minced)
2 cups milk (whole)
4 cups chicken broth (low-sodium)
1/2 tbsp fresh rosemary
1/2 tbsp fresh thyme
1 tbsp olive oil
20 g butter
2 tbsp all-purpose flour
1 cup shredded cheddar cheese
1 handful parsley (chopped)
Salt and pepper to taste
Instructions
1. Heat olive oil and butter in a large pot. Sauté onion, garlic, carrots, and celery until soft.
2. Add chicken cubes and cook until lightly browned. Season with salt and pepper.
3. Stir in flour, then gradually pour in chicken broth, whisking to combine.
4. Add potatoes, rosemary, and thyme. Simmer for 20 minutes until potatoes are fork-tender.
5. Reduce heat. Stir in milk and cheddar cheese. Cook until cheese is melted and soup is creamy.
6. Add chopped parsley and adjust seasoning. Serve hot with bread or crackers.
Notes
Use Yukon Gold or red potatoes for best texture.
Soup will keep in the fridge for up to 4 days.
Freezes well for up to 3 months. Stir well after reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg