Description
Comfort meets culinary magic in this hearty chicken potato soup, a soul-warming dish perfect for chilly evenings. Creamy potatoes, tender chicken, and fragrant herbs combine to create a bowl that promises warmth and satisfaction for you.
Ingredients
Scale
Protein Ingredients:
- 1 pound (450 g) chicken breast
- 1 cup (120 g) low-fat cheddar cheese
Vegetables and Herbs:
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 – 3 celery stalks, diced
- 2 – 3 garlic cloves, finely chopped
- 1/2 tablespoon fresh rosemary, chopped
- 1/2 tablespoon fresh thyme, chopped
- 1 handful of fresh parsley, roughly chopped
Liquid and Base Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon (20 g) butter
- 2 tablespoons plain flour
- 2 cups (475 ml) milk
- 4 cups (1 liter) chicken stock
- 1 1/2 pounds (650 g) potatoes, peeled and cubed
- Salt and freshly ground black pepper to taste
Instructions
- Warm olive oil and butter in a large pot over medium heat (around 350°F), gently sautéing onions, carrots, and celery until they become translucent and soft, approximately 5-6 minutes.
- Introduce minced garlic, rosemary, and thyme, allowing the aromatic herbs to release their fragrant oils for 1-2 minutes.
- Add chicken breast and sear until golden brown on all sides, then remove from pot, shred into bite-sized pieces, and reserve for later.
- Dust flour over the vegetable mixture, stirring thoroughly to create a smooth, roux-like base that will help thicken the soup.
- Slowly pour in milk and chicken stock, whisking continuously to prevent any lumpy textures from forming.
- Incorporate cubed potatoes into the liquid, bringing the mixture to a rolling boil before reducing heat to a gentle simmer and cooking until potatoes are fork-tender, roughly 15-20 minutes.
- Blend in sharp cheddar cheese, allowing it to melt completely, then fold in the shredded chicken and fresh parsley for added flavor and color.
- Adjust seasoning with salt and pepper, ensuring a balanced taste profile.
- Ladle into warm bowls and garnish with additional chopped parsley for a vibrant presentation.
Notes
- Swap chicken breast for rotisserie chicken to save time and add more flavor depth.
- Use gluten-free flour or cornstarch as a substitute for traditional flour to make the soup celiac-friendly.
- Cut vegetables into uniform sizes to ensure even cooking and consistent texture throughout the soup.
- For a lighter version, replace whole milk with half-and-half or low-fat milk to reduce overall calorie content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 301 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 65 mg