Comforting Chicken and Potato Soup with Cheddar and Fresh Herbs Recipe

Introduction

This comforting chicken soup with potatoes is a warm and creamy meal perfect for chilly days. Packed with tender chicken, fresh vegetables, and a rich broth, it’s both satisfying and easy to prepare. A touch of cheese and herbs makes this soup a true home-cooked favorite.

Ingredients

• 1 lb chicken breast, cut into 1-inch chunks
• 1.5 lb potatoes, peeled and diced into 1-inch cubes
• 3 celery sticks, chopped
• 2 medium carrots, peeled and sliced thinly
• 1 medium onion, diced into 1/2-inch pieces
• 3 garlic cloves, minced
• 1 handful fresh parsley, finely chopped for garnish
• 1/2 tbsp fresh thyme
• 1/2 tbsp fresh rosemary, finely chopped
• 1 cup low-fat cheddar cheese, shredded
• 2 tbsp all-purpose flour
• 2 cups milk (whole milk for extra creaminess)
• 4 cups chicken broth
• 1 tbsp olive oil
• 20 g butter (unsalted recommended)
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Step 1: In a large pot, melt the butter and olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for 7-8 minutes, stirring occasionally, until the vegetables soften and become fragrant.
2. Step 2: Stir in the minced garlic, rosemary, and thyme. Cook for 1-2 minutes to allow the herbs to release their aroma. Add the chicken chunks and cook until browned on all sides.
3. Step 3: Sprinkle the flour over the chicken and vegetables, stirring well to coat everything evenly. Slowly pour in the milk, a little at a time, stirring constantly to keep the mixture smooth and lump-free.
4. Step 4: Add the diced potatoes and chicken broth. Stir well, scraping up any browned bits from the pot. Bring the soup to a boil, then reduce heat and simmer gently for 20-25 minutes until potatoes are tender.
5. Step 5: Stir in the shredded cheddar cheese until fully melted. Add the fresh parsley and season with salt and freshly ground black pepper to taste.
6. Step 6: Remove the pot from heat. Serve the soup hot, garnished with extra parsley if desired. Enjoy your comforting chicken soup!

Tips & Variations

• Use whole milk for a richer, creamier texture or substitute with plant-based milk for a lighter version.
• Add a pinch of smoked paprika or cayenne for a subtle spicy kick.
• For extra vegetables, try adding peas or corn during the last few minutes of simmering.
• Leftover cooked chicken can be used instead of raw chicken to save time; add it towards the end to warm through.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work well and add extra flavor and tenderness. Just cut them into similar-sized pieces and follow the recipe as usual.

How can I make this soup gluten-free?

Replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup. Add it gradually to avoid lumps.

Comforting Chicken and Potato Soup with Cheddar and Fresh Herbs Recipe

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★★★★★

4.5 from 109 reviews

This comforting chicken soup with potatoes is a creamy, hearty dish perfect for cozy meals. Made with tender chicken breast, fresh vegetables, aromatic herbs, and melted low-fat cheddar cheese, this soup brings warmth and nourishment together in a delicious blend. The use of sautéing and simmering techniques ensures rich flavors and a velvety texture.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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Vegetables and Herbs

• 3 celery sticks, chopped into 1/2-inch pieces
• 1 medium onion, diced into 1/2-inch pieces
• 2 medium carrots, peeled and sliced thinly
• 3 garlic cloves, minced
• 1 handful fresh parsley, finely chopped (plus extra for garnish)
• 1/2 tbsp fresh thyme
• 1/2 tbsp fresh rosemary, finely chopped

Proteins and Dairy

• 1 lb (450 g) chicken breast, cut into 1-inch chunks
• 1 cup (120 g) low-fat cheddar cheese, shredded
• 2 cups (475 ml) whole milk (whole milk for extra creaminess)

Pantry and Fats

• 1.5 lb (650 g) potatoes, peeled and diced into 1-inch cubes
• 4 cups (1 liter) chicken broth
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 20 g unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Sauté the Vegetables: In a large pot, melt 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add the diced onions, carrots, and celery, sautéing for 7-8 minutes until they soften and become fragrant, stirring occasionally.
2. Add Herbs and Chicken: Stir in the minced garlic, chopped rosemary, and thyme. Cook for 1-2 minutes to release the herbs’ aroma. Add the chicken breast pieces and cook, stirring occasionally, until browned on all sides.
3. Thicken the Base: Sprinkle 2 tablespoons all-purpose flour over the chicken and vegetables, stirring thoroughly to coat everything evenly. Slowly pour in the milk a little at a time, stirring constantly to prevent lumps, creating a smooth and creamy base.
4. Add Potatoes and Broth: Add the diced potatoes to the pot, then pour in 4 cups of chicken broth. Stir well, scraping up any browned bits from the bottom for extra flavor. Bring to a boil, then reduce heat to low and simmer gently for 20-25 minutes until the potatoes are tender.
5. Melt the Cheese and Season: Stir in the shredded low-fat cheddar cheese until fully melted, enriching the soup with its creamy texture. Add the chopped fresh parsley and season with salt and freshly ground black pepper to taste.
6. Serve the Soup: Remove the pot from heat. Ladle the soup into bowls and garnish with additional parsley if desired. Serve hot and enjoy your comforting chicken and vegetable soup.

Notes

• Use whole milk for extra creaminess, but low-fat milk can be used to reduce calories.
• Sautéing the vegetables before adding liquids enhances the depth of flavor.
• Adjust the thickness by varying the amount of flour or milk as desired.
• Low-fat cheddar cheese provides a creamy texture without too much added fat.
• Fresh herbs can be substituted with dried, but reduce quantity by half and add earlier for better infusion.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on stovetop.

Keywords: comforting chicken soup, creamy chicken soup, chicken and potato soup, low-fat cheddar soup, easy chicken soup recipe