Print

Comforting Chicken and Potato Soup with Herbs and Cheddar Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

A comforting and creamy chicken soup loaded with tender potatoes, carrots, celery, and infused with fresh herbs. This hearty homemade soup combines sautéed vegetables, succulent chicken breast, and melted cheddar cheese for a rich, satisfying meal perfect for any day.

Ingredients

Scale

Vegetables and Aromatics

  • 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 1/2 pounds potatoes, peeled and cubed (650 g)
  • A handful of roughly chopped fresh parsley

Proteins and Dairy

  • 1 pound chicken breast (450 g), cut into pieces
  • 1 cup low-fat cheddar cheese (120 g)
  • 2 cups milk (475 ml)

Fats and Oils

  • 1 tablespoon olive oil
  • 1 tablespoon butter (20 g)

Dry Ingredients

  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper to taste

Liquids

  • 4 cups chicken broth (1 liter)

Instructions

  1. Sauté the Vegetables: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the chopped onions, carrots, and celery (cut into 1/2 inch pieces). Sauté for 7-8 minutes, stirring occasionally, until the vegetables soften and become fragrant.
  2. Add Herbs and Chicken: Stir in the minced garlic, chopped fresh rosemary, and thyme. Cook for 1-2 minutes to release the herb aromas. Add the chicken breast pieces to the pot and brown them on all sides, allowing the flavors to meld together.
  3. Thicken the Base: Sprinkle 2 tablespoons of all-purpose flour over the chicken and vegetables, stirring well to coat evenly. Pour in 2 cups of milk gradually, stirring constantly to keep the mixture smooth and avoid lumps. This will thicken the soup base.
  4. Add Potatoes and Broth: Add the peeled and cubed potatoes to the pot, then pour in 4 cups of chicken broth. Stir thoroughly, scraping the bottom of the pot to incorporate any browned bits for extra flavor. Bring the soup to a boil, then reduce heat to low and simmer gently for 20-25 minutes until the potatoes are tender.
  5. Melt the Cheese and Season: Stir in 1 cup of low-fat cheddar cheese until fully melted, creating a creamy texture. Mix in the chopped fresh parsley, and season the soup with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
  6. Serve the Soup: Remove the pot from heat once seasoning is adjusted. Ladle the hot soup into bowls, optionally garnishing with extra parsley. Serve immediately for a comforting meal.

Notes

  • For a thicker soup, use slightly less chicken broth or add an extra tablespoon of flour when thickening.
  • To make this soup dairy-free, substitute milk and cheddar cheese with plant-based alternatives.
  • Adjust the amount of herbs to your preference or substitute dried herbs if fresh are unavailable (use one-third the amount).
  • Use skinless, boneless chicken breast for less fat; thighs can be used for a richer flavor.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: chicken soup, creamy chicken soup, potato soup, comforting soup, homemade chicken soup, low-fat chicken soup, hearty soup, stovetop soup

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