Comforting Chicken Soup with Potatoes
Cozy up with this creamy, hearty chicken soup made with tender chicken, potatoes, and herbs. Ready in under an hour, this one-pot soup is the perfect weeknight comfort meal!
Ingredients
Base Ingredients:
- 1 tbsp olive oil
- 20 g 1 tbsp butter
- 1 medium onion diced
- 2 medium carrots peeled and finely diced
- 3 celery sticks finely diced
- 3 garlic cloves minced
Chicken & Seasoning:
- 1 lb 450 g chicken breast, cut into 1-inch cubes
- ½ tbsp fresh rosemary finely chopped
- ½ tbsp fresh thyme finely chopped
- Salt and freshly ground black pepper to taste
Soup Base & Potatoes:
- 2 tbsp all-purpose flour
- 2 cups 475 ml whole milk (or substitute with plant-based milk)
- 1.5 lb 650 g potatoes, peeled and cubed into ½-inch pieces
- 4 cups 1 L low-sodium chicken broth
Finishing Touches:
- 1 cup 120 g low-fat cheddar cheese, shredded
- 1 handful fresh parsley chopped
Instructions
Sauté the Vegetables:
- In a large pot, heat olive oil and butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 7–8 minutes until softened and fragrant.
Add Herbs and Chicken:
- Stir in garlic, rosemary, and thyme, cooking for another 1–2 minutes. Add the chicken breast pieces and cook until lightly browned on all sides.
Thicken the Base:
- Sprinkle the flour evenly over the chicken and vegetables. Stir to coat, then slowly pour in the milk while stirring constantly to prevent lumps. The mixture should begin to thicken.
Add Potatoes and Broth:
- Add the cubed potatoes and pour in the chicken broth. Stir well, scraping the bottom of the pot to lift any caramelized bits. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes until the potatoes are fork-tender.
Finish with Cheese and Seasoning:
- Turn off the heat and stir in the cheddar cheese until melted and smooth. Add chopped parsley, then season with salt and pepper to taste.
Serve and Enjoy:
- Ladle the soup into bowls, garnish with more parsley if desired, and serve warm with crusty bread or crackers.
Notes
For the richest flavor, use a mix of butter and olive oil to sauté your vegetables—it prevents burning while adding depth.
Yukon Gold or red potatoes hold their shape best and won’t turn mushy in the broth.
Add cheese only after removing from heat to avoid curdling.