Introduction
Oh, hello there! Are you craving a hug in a bowl? You know, that feeling of pure comfort that wraps around you on a chilly evening? I’m talking about a soup that tastes like it simmered all day, but can actually be on your table in under an hour. Yep, we’re diving into a recipe that’s going to become your go-to for those days when you just need something warm, hearty, and utterly delicious. This Comforting Chicken Potato Soup is that dish. It’s so simple, yet so incredibly satisfying – it’s the kind of meal that brings back happy memories and creates new ones around your dinner table.
Why You’ll Love This Recipe
- Fast: Seriously, from pantry to pot to plate in about 45 minutes!
- Easy: Minimal fuss, maximum flavor. You don’t need to be a gourmet chef for this one!
- Giftable: Imagine bringing a warm container of this to a friend who’s feeling under the weather or has just had a baby. Pure love!
- Crowd-pleasing: Even the pickiest eaters in your family will be asking for seconds. It’s a winner, every time!
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need for this cozy bowl of goodness:
- 1 lb Chicken breast: Boneless, skinless makes it super easy to dice and cook.
- 2 Carrots, medium: For a touch of sweetness and beautiful color.
- 2 Celery sticks: The classic soup base, adding that aromatic foundation.
- 2 Garlic cloves: Because everything is better with a little garlic!
- 1 Onion, medium: Another essential for building flavor.
- 1 handful Parsley, fresh: For that pop of freshness and a lovely garnish.
- 1 1/2 lbs Potatoes: Yukon Golds or Russets are my favorites here, they get so tender and creamy.
- 1/2 tbsp Rosemary, fresh: Its piney aroma is just divine in soup.
- 1/2 tbsp Thyme, fresh: Earthy and herbaceous, it pairs perfectly with chicken.
- 4 cups Chicken broth: The liquid gold that brings it all together. Low-sodium is a good choice if you’re watching your salt intake.
- 2 tbsp All-purpose flour: This is our secret weapon for a slightly creamy, thicker soup without needing heavy cream.
- Salt and freshly ground black pepper, to taste: The essential seasonings to make all the flavors sing.
- 1 tbsp Olive oil: To get things started in the pot.
- 1 tbsp Butter: For that extra richness and flavor.
- 1 cup Cheddar cheese, low-fat: Melted in at the end, this adds a dreamy, cheesy finish.
- 2 cups Milk: To make our soup beautifully creamy and satisfying.
How to Make It
Alright, let’s get cooking! Put on your favorite apron, maybe hum a little tune, and let’s make some magic happen in the kitchen.
- Prep Your Stars: Start by dicing your chicken breast into bite-sized pieces. Then, peel and dice your carrots, celery, and onion into roughly the same size. Mince your garlic nice and fine. Peel your potatoes and cut them into cubes – about 1-inch pieces work wonderfully. Finally, finely chop your fresh parsley, rosemary, and thyme. Having everything prepped makes the cooking process so smooth!
- Brown the Chicken: Grab your favorite large pot or Dutch oven and heat the olive oil and butter over medium heat. Once the butter is melted and sizzling, add the diced chicken. Cook it until it’s nicely browned on all sides. This step really builds flavor! Once browned, scoop the chicken out of the pot and set it aside on a plate for a moment.
- Sauté the Veggies: In the same pot (don’t you love that leftover flavor?), add your diced carrots, celery, and onion. Cook them until they start to soften, which usually takes about 5-7 minutes.
- Fragrant Garlic: Stir in your minced garlic and cook for just 1 minute more. You want to smell that amazing garlic aroma, but be careful not to burn it!
- Thicken Things Up: Sprinkle the all-purpose flour over the softened vegetables and stir it all together to coat everything. Let it cook for about 1-2 minutes, stirring constantly. This helps cook out that raw flour taste and will give our soup a lovely, creamy texture.
- Build the Broth: Now, gradually whisk in the chicken broth. As you add it, scrape up any delicious browned bits from the bottom of the pot – that’s where so much flavor is hiding!
- Add Everything Back In: Toss your cubed potatoes, your chopped fresh herbs (rosemary and thyme!), and the browned chicken back into the pot. Give it all a good stir.
- Simmer to Perfection: Bring the soup up to a boil, then immediately reduce the heat to low. Cover your pot and let it simmer gently for about 20-25 minutes. You’ll know it’s ready when the potatoes are fork-tender.
- Creamy Finish: Now for the best part! Stir in the milk and the low-fat cheddar cheese. Keep stirring gently until the cheese is melted and the soup is heated through. It’s important not to let it boil at this stage, or the milk can curdle. We want smooth, creamy goodness!
- Season and Serve: Taste your soup and season it generously with salt and freshly ground black pepper. Adjust it until it’s just perfect for your palate. Ladle the soup into bowls, sprinkle with that fresh parsley you chopped earlier, and enjoy your incredibly comforting meal!
Substitutions & Additions
This soup is wonderfully adaptable! Don’t be afraid to make it your own.
- For a Heartier Soup: Add in some cooked noodles (like egg noodles or elbow macaroni) during the last 5-7 minutes of simmering.
- Veggie Boost: Feel free to add other veggies like peas, corn, or chopped green beans along with the potatoes.
- Herb Lovers: If you don’t have fresh rosemary or thyme, you can use about 1 teaspoon each of dried rosemary and thyme. Just add them with the broth.
- Dairy-Free? You can try using unsweetened, plain plant-based milk (like almond or soy) and a dairy-free cheddar alternative. The texture might be slightly different, but still delicious!
- For Extra Richness: If you’re not worried about the low-fat aspect, you can use whole milk and regular cheddar cheese. For an even richer soup, a splash of heavy cream at the end is heavenly!
Tips for Success
A few little tricks can make this soup even better!
- Don’t Overcook the Veggies: When sautéing the carrots, celery, and onion, aim for softened, not mushy. They’ll continue to cook in the broth.
- Scrape Those Bits: Seriously, those browned bits at the bottom of the pot are flavor bombs! Make sure to scrape them up when you add the broth.
- Prep Ahead: Chop all your vegetables and herbs the day before and store them in airtight containers in the fridge. This makes dinnertime prep even quicker!
- Uniform Potato Size: Cutting your potatoes into similar-sized cubes ensures they cook evenly.
How to Store It
Leftovers are fantastic! Let the soup cool completely before storing it in an airtight container in the refrigerator. It should stay delicious for about 3-4 days. When reheating, gently warm it on the stovetop over low heat, stirring occasionally. You might need to add a splash more milk to bring back that creamy texture.
FAQs
Got questions? I’ve got answers!
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are even more forgiving and can add extra flavor. Just make sure to dice them and cook them until browned, just like the breasts.
Q: Can I make this soup in a slow cooker or Instant Pot?
A: Yes, this recipe can be adapted for both! For a slow cooker, brown the chicken and sauté the veggies on the stovetop first, then combine everything (except milk and cheese) in the slow cooker and cook on low for 4-6 hours. Stir in milk and cheese at the end. For an Instant Pot, sauté the chicken and veggies, then add the rest of the ingredients (except milk and cheese) and cook on high pressure for 8-10 minutes. Natural release for 5 minutes, then quick release. Stir in milk and cheese at the end.
Q: My soup looks a little thin. What can I do?
A: If your soup isn’t as thick as you’d like, you can create a “slurry” by whisking 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water, then stirring it into the simmering soup and letting it cook for a few more minutes until thickened. Alternatively, a bit more shredded cheddar cheese melted in can also help thicken it up!
Comforting Chicken Potato Soup
Equipment
- Large pot or Dutch oven
- Plate For setting aside browned chicken
- bowls
Ingredients
Main ingredients
- 1 lb Chicken breast Boneless, skinless, diced
- 2 Carrots, medium Peeled and diced
- 2 Celery sticks Diced
- 2 Garlic cloves Minced
- 1 Onion, medium Diced
- 1 handful Parsley, fresh Finely chopped, for garnish
- 1.5 lbs Potatoes Peeled and cut into 1-inch cubes
- 0.5 tbsp Rosemary, fresh Finely chopped
- 0.5 tbsp Thyme, fresh Finely chopped
- 4 cups Chicken broth Low-sodium recommended
- 2 tbsp All-purpose flour
- Salt and freshly ground black pepper To taste
- 1 tbsp Olive oil
- 1 tbsp Butter
- 1 cup Cheddar cheese, low-fat Shredded, for melting
- 2 cups Milk
Instructions
- Dice your chicken breast into bite-sized pieces. Peel and dice your carrots, celery, and onion into roughly the same size. Mince your garlic. Peel your potatoes and cut them into about 1-inch cubes. Finely chop your fresh parsley, rosemary, and thyme.
- Heat the olive oil and butter over medium heat in a large pot or Dutch oven. Add the diced chicken and cook until nicely browned on all sides. Remove chicken and set aside.
- In the same pot, add diced carrots, celery, and onion. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot.
- Add the cubed potatoes, chopped rosemary, thyme, and browned chicken back into the pot. Stir well.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until potatoes are fork-tender.
- Stir in the milk and cheddar cheese. Continue stirring gently until the cheese is melted and the soup is heated through. Do not let it boil.
- Taste and season with salt and pepper. Ladle into bowls, sprinkle with fresh parsley, and serve.