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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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/comforting-chicken-and-potato-soup-with-herbs-and-cheddar-recipe/