Name: Comforting Chicken Soup with Potatoes
Prep time: PT-484629H8M33S
Cook time: PT-484629H8M33S
Total time: PT-484629H8M33S
Cuisine: American
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

Description

Comforting Chicken Soup with Potatoes is a hearty, creamy dish filled with tender chicken, vegetables, and soft potatoes in a savory broth. Ready in under an hour, this one-pot meal is budget-friendly, nutritious, and perfect for cozy dinners. Packed with protein, flavor, and comfort, it’s a great option for 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

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Instructions

Sauté Vegetables:
In a large pot, melt the olive oil and butter over medium heat. Add diced onion, carrots, and celery. Sauté for 7-8 minutes until softened and fragrant.
Add Garlic & Herbs:
Stir in minced garlic, rosemary, and thyme. Add chicken breast and cook until browned on both sides.
Add Flour & Milk:
Sprinkle flour over the chicken and vegetables, stirring to combine. Gradually add milk, ensuring no lumps form.
Add Broth & Potatoes:
Pour in chicken broth and bring the mixture to a boil. Add cubed potatoes, then reduce heat and simmer for 25-30 minutes, until potatoes are tender.
Shred Chicken:
Once the chicken reaches 165°F (74°C), remove it from the pot. Let it rest for 5 minutes, then shred with two forks.
Add Cheese & Parsley:
Stir in shredded chicken, cheddar cheese, and fresh parsley. Season with salt and pepper to taste.
Serve:
Serve the soup hot, garnished with additional parsley if desired.

Notes

Protein Alternatives: Use chicken thighs for a richer flavor, or swap the chicken for plant-based protein for a vegetarian version.
Cheese-Free Option: Omit the cheese for a lighter soup, or use a dairy-free cheese alternative.
Add Vegetables: Customize by adding peas, corn, or green beans.
Dairy-Free Version: Use plant-based milk and skip the cheese.
Slow Cooker Version: Transfer ingredients to a slow cooker and cook on low for 4-6 hours. Add cheese at the end.

Prep Time: 10-15 minutes
Cook Time: 35-40 minutes
Category: Soup, Comfort Food
Method: Stovetop
Cuisine: American