Description
This easy comforting chicken soup with potatoes is a cozy, one-pot meal made with tender chicken, soft potatoes, and a creamy, herb-infused broth. It’s a warming soup dinner that works well for calm weeknights, chilly evenings, and simple home cooking.
Ingredients
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1/2 tbsp fresh rosemary (finely chopped for better flavor distribution)
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4 cups chicken broth (low-sodium preferred)
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3 celery sticks (finely diced)
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1.5 lb potatoes (peeled and cut into 1/2-inch cubes)
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1 tbsp olive oil
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2 cups milk (whole milk for richness)
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1 handful fresh parsley (chopped)
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salt
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1 medium onion (diced)
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2 tbsp all-purpose flour
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freshly ground black pepper (to taste)
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1 lb chicken breast (cut into 1-inch cubes)
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3 garlic cloves (minced)
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2 medium carrots (peeled and finely diced)
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20 g butter
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1 cup low-fat cheddar cheese (shredded from a block for better melting)
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1/2 tbsp fresh thyme
Instructions
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Heat olive oil and butter in a large pot over medium heat until melted.
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Add diced onion, carrots, and celery. Sauté for 7–8 minutes until softened and fragrant.
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Stir in garlic, rosemary, and thyme. Cook for 1–2 minutes until aromatic.
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Add chicken pieces and cook until lightly browned on all sides.
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Sprinkle flour over the mixture and stir well to coat evenly.
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Slowly pour in the milk, stirring constantly until smooth and creamy.
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Add potatoes and chicken broth, stirring to combine and scraping the bottom of the pot.
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Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
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Stir in shredded cheddar cheese until fully melted.
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Add parsley, season with salt and black pepper to taste, and remove from heat.
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Serve hot, garnished with extra parsley if desired.
Notes
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Calories: ~480 kcal
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Protein: ~32 g
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Fat: ~22 g
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Carbohydrates: ~38 g