Dinner

Comforting Chicken and Potato Soup with Herbs and Cheddar Recipe

ByRita Bennet October 24, 2025October 24, 2025

Introduction

This comforting chicken soup with potatoes is a hearty, creamy dish perfect for cozy days. Filled with tender chicken, fresh vegetables, and melted cheddar, it’s a nourishing meal that’s easy to prepare and sure to satisfy.

A close-up view of a white bowl filled with clear chicken soup showing soft, pale chunks of cooked chicken surrounded by medium-sized, light yellow potato pieces, bright orange carrot slices, and pale green celery bits floating in a light broth with small herb pieces sprinkled on top. A silver spoon inside the bowl holds some chicken chunks, potatoes, and a parsley leaf, all glistening with broth, while tiny pepper flakes are seen throughout the soup. The background is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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)

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

Step 1: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, carrots, and celery, sautéing for 7-8 minutes until the vegetables soften and become fragrant.
Step 2: Stir in the minced garlic, rosemary, and thyme. Cook for 1-2 minutes, then add the chicken breast pieces. Cook until the chicken is browned on all sides.

Step 3: Sprinkle the flour over the chicken and vegetables, stirring well to coat everything evenly. Slowly pour in the milk, adding it gradually while stirring constantly to avoid lumps.
Step 4: Add the cubed potatoes and chicken broth to the pot. Stir, scraping any browned bits from the bottom. Bring to a boil, then reduce heat and simmer gently for 20-25 minutes until the potatoes are tender.
Step 5: Stir in the cheddar cheese until it melts completely. Add the chopped parsley and season with salt and freshly ground black pepper to taste.

Step 6: Remove the pot from heat and serve the soup hot, garnished with extra parsley if desired.

Tips & Variations

For a richer flavor, use homemade chicken broth or add a splash of cream instead of milk.
Swap potatoes for sweet potatoes or add other vegetables like peas or corn for variety.

If you prefer, use shredded cooked chicken for quicker preparation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling to prevent the milk from curdling.

How to Serve

A white bowl filled with a clear golden soup that has visible chunks of tender white chicken pieces scattered throughout. There are soft yellow potato chunks and bright orange carrot slices evenly spread in the soup, along with small bits of green celery and parsley leaves adding fresh green touches. The broth is dotted with tiny red chili flakes and black pepper specks, making the surface lively and colorful. The bowl sits on a dark cloth fabric on a white marbled surface, giving a cozy and warm feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in advance?

Yes, this soup tastes even better the next day as the flavors meld. Just store it in the fridge and reheat gently before serving.

Can I freeze this chicken soup?

Freezing is possible but may affect the texture of the potatoes and cheese. If freezing, consider leaving out the potatoes and cheese and adding them fresh when reheating.

Rita Bennet