Creamy Chicken Soup with Potatoes
This hearty, creamy chicken soup with potatoes is a comforting one-pot meal perfect for busy weeknights or chilly days. Easy to customize and packed with flavor, it's a must-try among chicken soup recipes.
Equipment
- Large soup pot
- Wooden spoon or spatula
- Ladle
- - Cutting board and knife
Ingredients
- - 1 tablespoon olive oil
- - 1 tablespoon butter
- - 1 medium onion chopped
- - 2 medium carrots chopped
- - 2–3 celery stalks chopped
- - 2–3 garlic cloves minced
- - ½ tablespoon fresh rosemary chopped (or ½ tsp dried)
- - ½ tablespoon fresh thyme chopped (or ½ tsp dried)
- - 1 pound chicken breast boneless and skinless
- - 2 tablespoons all-purpose flour
- - 2 cups milk whole, 2%, or unsweetened plant-based
- - 1½ pounds potatoes peeled and cubed (Yukon Gold or red)
- - 4 cups chicken broth
- - 1 cup shredded low-fat cheddar cheese
- - Handful of chopped fresh parsley optional
- - Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 7–8 minutes until softened.
- Stir in garlic, rosemary, and thyme. Cook for 1–2 minutes until fragrant.
- Add chicken breast and brown on all sides.
- Sprinkle in flour and stir to coat everything evenly. Slowly add milk, stirring constantly to avoid lumps.
- Add cubed potatoes and chicken broth. Stir well and bring to a boil. Reduce heat and simmer for 20–25 minutes or until potatoes are fork-tender.
- Turn off heat. Stir in cheddar cheese until melted, then add parsley. Season with salt and pepper to taste.
- Serve hot with crusty bread or a side salad.
Notes
- For a dairy-free version, use unsweetened oat milk and dairy-free cheese.
- Leftovers can be refrigerated for 4 days or frozen for up to 3 months.
- Leftovers can be refrigerated for 4 days or frozen for up to 3 months.