Comforting Chicken Soup with Potatoes
This comforting chicken soup with potatoes is a warm delight, perfect for chilly days. Packed with tender chicken, hearty potatoes, and aromatic herbs, it's a nourishing meal for the whole family.
Equipment
- large pot
Ingredients
- 1/2 tbsp fresh rosemary (finely chopped)
- 4 cups chicken broth (low-sodium preferred)
- 3 sticks celery (finely diced)
- 1.5 lb potatoes (peeled and cut into 1/2-inch cubes)
- 1 tbsp olive oil
- 2 cups milk (whole milk recommended)
- 1 handful fresh parsley (chopped)
- Salt (to taste)
- 1 medium onion (diced)
- 2 tbsp all-purpose flour
- Freshly ground black pepper (to taste)
- 1 lb chicken breast (cut into 1-inch cubes)
- 3 cloves garlic (minced)
- 2 medium carrots (peeled and finely diced)
- 20 g butter
- 1 cup low-fat cheddar cheese (shredded)
- 1/2 tbsp fresh thyme
Instructions
- Heat olive oil and butter in a large pot over medium heat, then sauté onion, carrots, and celery for 7-8 minutes until softened.
- Add garlic, rosemary, and thyme, cooking for another 1-2 minutes before adding chicken breast pieces until browned.
- Sprinkle flour over the mixture, stir to coat, and gradually pour in milk while stirring to create a smooth mixture.
- Add potatoes and chicken broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.
- Stir in cheddar cheese until melted, then add parsley and season with salt and pepper to taste.
- Remove from heat and serve hot, garnished with additional parsley if desired.
Notes
Store in an airtight container in the fridge for up to 4 days; flavors improve over time. For freezing, cool completely and store in freezer-safe containers for up to 3 months. Reheat on the stovetop over medium-low heat or in the microwave in 1-minute intervals, adding milk or broth if the soup is too thick.