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Comforting Chicken Soup with Potatoes

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This chicken potato soup is creamy, hearty, and full of flavor. With tender chicken, soft potatoes, fresh herbs, and a touch of melted cheddar, it’s the ultimate comfort meal perfect for weeknights or chilly evenings.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Ingredients

2 tbsp olive oil

2 tbsp butter

1 onion, diced

2 carrots, diced

2 celery stalks, diced

3 garlic cloves, finely chopped

1 tsp fresh rosemary, chopped

1 tsp fresh thyme, chopped

1 lb chicken breast, cut into bite-sized pieces

2 tbsp plain flour

2 cups milk (low-fat or whole)

4 medium potatoes, peeled and cubed

4 cups chicken stock

1 cup low-fat cheddar cheese, shredded

2 tbsp fresh parsley, roughly chopped

Salt and freshly ground black pepper, to taste

Instructions

  1. In a large pot, heat olive oil and butter over medium heat. Sauté onion, carrots, and celery for 7–8 minutes.
  2. Add garlic, rosemary, and thyme. Cook 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 pour in milk, stirring constantly to avoid lumps.
  6. Add potatoes and chicken stock, stirring and scraping the bottom of the pot.
  7. Bring to a boil, then reduce heat and simmer 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.

Notes

  • Use chicken thighs instead of breast for extra flavor and tenderness.
  • For a dairy-free version, replace milk and cheese with coconut milk.
  • Add peas, corn, or spinach for extra vegetables.
  • Mash some potatoes for a thicker, creamier soup.
  • For gluten-free, replace flour with cornstarch or gluten-free flour.

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