Chicken Soup with Potatoes Recipe

Why You’ll Love This Recipe

This Chicken Soup with Potatoes is a wholesome and comforting dish that’s perfect for any season. With tender chicken, creamy potatoes, and a blend of fresh herbs, this soup offers a rich and satisfying flavor in every spoonful. The addition of low-fat cheddar cheese adds a creamy texture, while fresh parsley provides a burst of color and freshness. It’s an easy-to-make meal that’s not only filling but also packed with nutrients, making it ideal for family dinners or meal prep!

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
• ½ tablespoon chopped fresh rosemary
• ½ tablespoon chopped fresh thyme
• 1 pound chicken breast (450 g)
• 2 tablespoons all-purpose flour
• 2 cups milk (475 ml)
• 1 ½ 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables
   In a large pot, melt the butter and olive oil over medium heat. Add the chopped onions, carrots, and celery to the pot. Sauté for 7-8 minutes, stirring occasionally, until the vegetables start to soften and become fragrant.
2. Add Herbs and Chicken
   Stir in the minced garlic, chopped rosemary, and thyme, cooking for an additional 1-2 minutes to release the flavors of the herbs. Add the diced chicken breast pieces to the pot, cooking until the chicken is browned on all sides, which will help the flavors meld together.
3. Thicken the Base
   Sprinkle the flour over the chicken and vegetables, stirring well to coat them evenly. This will help thicken the soup as it cooks. Slowly pour in the milk, a little at a time, stirring constantly to avoid lumps and ensure the mixture becomes smooth.
4. Add Potatoes and Broth
   Add the peeled and cubed potatoes to the pot, followed by the chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot to add extra flavor. Bring the mixture to a boil, then reduce the heat to low and allow the soup to simmer gently for about 20-25 minutes, until the potatoes are tender.
5. Melt the Cheese and Season
   Once the potatoes are cooked, add the low-fat cheddar cheese to the pot, stirring until the cheese is completely melted into the soup, giving it a rich and creamy texture. Stir in the fresh parsley and season the soup with salt and freshly ground black pepper to taste.
6. Serve the Soup
   Once the soup is seasoned to your liking, remove the pot from the heat. Ladle the soup into bowls, garnish with additional parsley if desired, and serve hot.

Servings and Timing

This recipe makes approximately 4-6 servings. The preparation time is around 10-15 minutes, with a cooking time of about 30 minutes, making it a quick and comforting meal to prepare for the family.

Variations

• Dairy-Free: Use plant-based milk (such as almond or oat milk) and skip the cheddar cheese, or use a dairy-free cheese alternative to make this soup dairy-free.
• Add More Veggies: You can add more vegetables like peas, green beans, or spinach to this soup for added nutrition and color.
• Spicy Version: If you prefer a bit of heat, add a pinch of red pepper flakes or a chopped jalapeño when sautéing the vegetables.
• Gluten-Free: To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. This soup can also be frozen for up to 3 months. When reheating, warm it on the stove over low heat, adding a splash of milk or chicken broth if needed to reach your desired consistency.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts, but be sure to thaw them completely before dicing and adding them to the soup for even cooking.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Sauté the vegetables and chicken first, then add them to the slow cooker along with the broth and potatoes. Cook on low for 4-6 hours. Add the milk, cheese, and parsley at the end.

Can I use other types of cheese?

Yes, you can substitute the cheddar cheese with other types like mozzarella, gouda, or even Parmesan for a different flavor.

How do I make this soup thicker?

If you prefer a thicker soup, you can mash some of the potatoes once they are tender or blend a portion of the soup in a blender and return it to the pot.

Can I use a different type of potato?

Yes, you can use other types of potatoes, such as Yukon Gold or Russet. Just make sure to peel and cube them to ensure even cooking.

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs can be used instead of chicken breast for a slightly richer flavor. Just make sure to cook them thoroughly and shred them if you prefer.

How can I make this soup spicier?

To add spice, try adding red pepper flakes, a pinch of cayenne pepper, or a diced jalapeño pepper during the sautéing step.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for a few days. The flavors will improve as they meld together.

Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container or freezer bag. To reheat, thaw in the fridge overnight and reheat on the stove.

Conclusion

This Chicken Soup with Potatoes is a hearty, creamy, and comforting dish that will warm you up on cold days. With its wholesome ingredients, delicious flavors, and creamy texture, it’s perfect for family dinners, meal prep, or just when you need something cozy. Easy to make and adaptable to your preferences, this soup will quickly become a favorite in your recipe collection. Enjoy a warm bowl of goodness today!

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