Comforting Chicken and Potato Soup with Herbs and Cheddar Recipe

Introduction

This comforting chicken soup with potatoes is a hearty and delicious meal perfect for chilly days. Packed with tender chicken, creamy potatoes, and fresh herbs, it’s sure to warm you up and satisfy your hunger.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter (20 g)
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 to 3 celery sticks, chopped
• 2 to 3 garlic cloves, minced
• 1/2 tablespoon chopped fresh rosemary
• 1/2 tablespoon chopped fresh thyme
• 1 pound chicken breast (450 g), cut into pieces
• 2 tablespoons all-purpose flour
• 2 cups milk (475 ml)
• 1 1/2 pounds potatoes, peeled and cubed (650 g)
• 4 cups chicken broth (1 liter)
• 1 cup low-fat cheddar cheese (120 g)
• A handful of roughly chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: In a large pot, heat olive oil and butter over medium heat. Add the chopped onion, carrots, and celery cut into 1/2 inch pieces. Sauté for 7-8 minutes, stirring occasionally, until the vegetables soften and release their fragrance.
2. Step 2: Stir in minced garlic, fresh rosemary, and thyme. Cook for 1-2 minutes to allow the herbs to blend. Add the chicken pieces and cook until they are browned on all sides.
3. Step 3: Sprinkle the flour over the chicken and vegetables, stirring well to coat everything. Gradually pour in the milk, stirring constantly to avoid lumps and create a smooth mixture.
4. Step 4: Add the cubed potatoes and chicken broth to the pot. Stir well, scraping up any browned bits from the bottom for extra flavor. Bring the soup to a boil, then reduce heat and simmer gently for 20-25 minutes until the potatoes are tender.
5. Step 5: Stir in the cheddar cheese until melted and creamy. Add the chopped fresh parsley and season with salt and freshly ground black pepper to taste. Adjust seasoning as needed before serving.

Tips & Variations

• For extra richness, substitute part of the milk with cream or half-and-half.
• Use leftover cooked chicken to save time; add it just before the cheese step to warm through.
• Swap potatoes for sweet potatoes to add a subtle sweetness and vibrant color.
• Add a pinch of smoked paprika for a slight smoky flavor that complements the herbs.

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 and reheat thoroughly before serving.

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 great and add extra moisture and flavor. Just adjust cooking time slightly to ensure they are cooked through.

Is it possible to make this soup dairy-free?

Sure! Replace the butter with olive oil and use a plant-based milk such as almond or oat milk. Skip the cheese or use a dairy-free cheese alternative to keep it creamy.

Comforting Chicken and Potato Soup with Herbs and Cheddar Recipe

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★★★★★

4.9 from 92 reviews

A cozy, creamy chicken soup with tender potatoes and fresh herbs, perfect for warming up on chilly days. This comforting recipe combines sautéed vegetables, succulent chicken, and sharp cheddar cheese for a hearty and satisfying meal.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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Vegetables and Herbs

• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 to 3 celery sticks, chopped
• 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

Main Ingredients

• 1 pound chicken breast (450 g), cut into pieces
• 1 1/2 pounds potatoes, peeled and cubed (650 g)
• 4 cups chicken broth (1 liter)
• 2 cups milk (475 ml)
• 1 cup low-fat cheddar cheese (120 g)

Cooking Fats and Seasoning

• 1 tablespoon olive oil
• 1 tablespoon butter (20 g)
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper to taste

Instructions

1. Sauté the Vegetables: In a large pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chopped onion, carrots, and celery (cut into 1/2 inch pieces). Sauté for 7-8 minutes until the vegetables soften and become fragrant, stirring occasionally.
2. Add Herbs and Chicken: Stir in the minced garlic, chopped rosemary, and thyme. Cook the mixture for 1-2 minutes to release the flavors. Add the chicken breast pieces and cook, turning as needed, until browned on all sides and well incorporated with the herbs and vegetables.
3. Thicken the Base: Sprinkle 2 tablespoons of all-purpose flour over the chicken and vegetables, stirring to coat evenly. Slowly add 2 cups of milk little by little while stirring constantly to prevent lumps and create a smooth, thickened base.
4. Add Potatoes and Broth: Add the peeled and cubed potatoes to the pot, followed by 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 potatoes are tender.
5. Melt the Cheese and Season: Stir in 1 cup of low-fat cheddar cheese until fully melted, enriching the soup with creamy texture. Add chopped fresh parsley and season with salt and freshly ground black pepper to taste. Adjust seasoning as needed before serving.

Notes

• Cut vegetables into uniform 1/2 inch pieces for even cooking.
• To avoid lumps when adding milk, pour slowly while stirring continuously.
• Use low-fat cheddar cheese to keep the soup creamy but lighter.
• For extra depth, let the soup simmer longer while stirring occasionally.
• This soup can be stored in the refrigerator for up to 3 days.

Keywords: chicken soup, comforting soup, potato soup, creamy chicken soup, easy chicken recipe, healthy chicken soup