Print

Comforting Chicken Potato Soup

Print Recipe

A delicious and easy chicken potato soup that tastes like it simmered all day but is ready in under an hour, perfect for a weeknight meal or a comforting treat.

Ingredients

Scale

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
  • 0 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

  1. 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.
  2. 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.
  3. In the same pot, add diced carrots, celery, and onion. Cook until softened, about 5-7 minutes.
  4. Stir in minced garlic and cook for 1 minute more until fragrant.
  5. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly.
  6. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot.
  7. Add the cubed potatoes, chopped rosemary, thyme, and browned chicken back into the pot. Stir well.
  8. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until potatoes are fork-tender.
  9. 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.
  10. Taste and season with salt and pepper. Ladle into bowls, sprinkle with fresh parsley, and serve.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and gently reheated on the stovetop.

Find it online: https://tastywithlara.com/comforting-chicken-potato-soup-recipe/