Comforting Chicken and Potato Soup with Cheddar and Fresh Herbs Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
