Creamy Chicken Soup with Potatoes
A cozy, creamy twist on classic chicken soup recipes, this version uses Yukon potatoes, cheddar cheese, and simple herbs for a filling, flavorful meal in under an hour.
Equipment
- - Large soup pot
- Wooden spoon or spatula
- Measuring cups & spoons
- - Knife & cutting board
Ingredients
- - 1 tablespoon olive oil
- - 1 tablespoon butter
- - 1 medium onion finely chopped
- - 2 medium carrots diced
- - 2–3 celery stalks diced
- - 3 garlic cloves minced
- - ½ tablespoon fresh rosemary or ½ tsp dried
- - ½ tablespoon fresh thyme or ½ tsp dried
- - 1 pound chicken breast
- - 2 tablespoons all-purpose flour
- - 2 cups milk whole, 2%, or unsweetened plant-based
- - 1½ pounds Yukon Gold potatoes peeled and cubed
- - 4 cups chicken broth
- - 1 cup shredded cheddar cheese
- - Fresh parsley chopped
- - Salt and pepper to taste
Instructions
- **Sauté the Vegetables:**
- Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 7–8 minutes until soft.
- **Add Garlic, Herbs & Chicken:**
- Stir in garlic, rosemary, and thyme. Add chicken breast and sear until lightly browned.
- **Thicken the Base:**
- Sprinkle flour over the mixture, stir to coat. Slowly add milk, whisking constantly to avoid lumps.
- **Add Potatoes and Broth:**
- Stir in cubed potatoes and chicken broth. Bring to a boil, reduce heat, and simmer 20–25 minutes until potatoes are tender.
- **Finish:**
- Remove chicken, shred, then return to pot. Stir in cheese and parsley. Season with salt and pepper. Serve hot.
Notes
- Use chicken thighs instead of breasts for more flavor.
- Substitute sweet potatoes for a different twist.
- Always add cheese off heat for a smooth texture.
- Substitute sweet potatoes for a different twist.
- Always add cheese off heat for a smooth texture.