Description
This Chicken Soup with Potatoes is a wholesome and comforting dish with tender chicken, creamy potatoes, and fresh herbs. The addition of low-fat cheddar cheese adds a creamy texture, while fresh parsley brings color and freshness, making it a perfect meal 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
Instructions
- 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.
- 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.
- Sprinkle the flour over the chicken and vegetables, stirring well to coat them evenly. Slowly pour in the milk, a little at a time, stirring constantly to avoid lumps and ensure the mixture becomes smooth.
- 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.
- 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.
- 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.
Notes
- Dairy-Free: Use plant-based milk (such as almond or oat milk) and skip the cheddar cheese, or use a dairy-free cheese alternative.
- Add More Veggies: Add extra vegetables like peas, green beans, or spinach for added nutrition and color.
- Spicy Version: Add red pepper flakes or a chopped jalapeño when sautéing the vegetables for heat.
- Gluten-Free: Use a gluten-free flour blend or cornstarch instead of all-purpose flour to make this soup gluten-free.
- Prep Time: 10-15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 50 mg
