Comforting Chicken Soup with Potatoes

Why You’ll Love This Recipe

• Simple ingredients you likely already have at home.

• A one-pot meal ready in under an hour.

• Creamy texture without being overly heavy.

• Perfect balance of protein, carbs, and vegetables.

• Family-friendly and great for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Butter

• Onion, diced

• Carrots, diced

• Celery stalks, diced

• Garlic cloves, finely chopped

• Fresh rosemary, chopped

• Fresh thyme, chopped

• Chicken breast

• Plain flour

• Milk

• Potatoes, peeled and cubed

• Chicken stock

• Low-fat cheddar cheese

• Fresh parsley, roughly chopped

• Salt and freshly ground black pepper

Directions

1. In a large pot, heat olive oil and butter over medium heat. Sauté onions, carrots, and celery for 7–8 minutes.

2. Stir in garlic, rosemary, and thyme. Cook for 1–2 minutes until fragrant.

3. Add chicken breast pieces and cook until browned on all sides.

4. Sprinkle flour over the mixture and stir to coat evenly.

5. Slowly add the milk, a little at a time, stirring to avoid lumps.

6. Add potatoes and pour in chicken stock. Stir well, scraping the bottom of the pot.

7. Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.

8. Stir in cheddar cheese until melted and smooth.

9. Finish with fresh parsley, then season with salt and pepper to taste.

10. Serve hot with crusty bread or crackers.

Servings and timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 35 minutes

• Total time: 45 minutes

Variations

• Use chicken thighs for extra tenderness and flavor.

• Swap cheddar for Parmesan, Gruyère, or mozzarella.

• Make it dairy-free by replacing milk and cheese with coconut milk.

• Add extra vegetables such as peas, spinach, or corn.

• For a thicker soup, mash a few of the potatoes before adding cheese.

Storage/Reheating

• Refrigerate in an airtight container for up to 4 days.

• Reheat gently on the stovetop over medium-low heat, stirring occasionally.

• Avoid boiling to prevent the milk from curdling.

• Freeze without cheese for up to 2 months; add cheese after reheating.

FAQs

1. Can I make this soup in advance?

Yes, it keeps well in the fridge for several days and can be reheated when needed.

2. Can I use leftover cooked chicken?

Definitely—just add it in during the last 10 minutes of simmering.

3. Do I have to use fresh herbs?

No, dried rosemary and thyme work fine; use about half the amount.

4. What type of potatoes are best?

Waxy potatoes like Yukon Gold hold their shape well, but russets make a creamier soup.

5. Can I make this soup gluten-free?

Yes, replace the flour with cornstarch or gluten-free flour.

6. How do I make it extra creamy?

Use whole milk or heavy cream instead of low-fat milk.

7. Can I skip the cheese?

Yes, the soup will still be delicious, though less creamy.

8. Is this soup freezer-friendly?

Yes, but freeze it before adding cheese for best texture.

9. What can I serve with this soup?

Crusty bread, biscuits, or a fresh salad make perfect accompaniments.

10. Can I add more protein?

Yes, add white beans or chickpeas along with the chicken for extra protein.

Conclusion

Chicken potato soup is a wholesome, satisfying dish that’s both nourishing and comforting. With its creamy broth, tender chicken, hearty potatoes, and fresh herbs, it’s the perfect recipe for cold nights or when you need a bowl of cozy comfort. Easy to make and endlessly adaptable, this soup is one you’ll want to keep in your weekly rotation.

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