Hey there, friends! Today, we’re diving into a bowl of comforting chicken soup with potatoes—a dish that’s like a warm hug in a bowl. Isn’t there something magical about a steaming pot of soup simmering on the stove? Whether it’s a chilly evening or just a busy day when you need some soul-soothing food, this recipe’s got your back! By the way, if you love soulful dishes, you’ll want to try my Hearty Beef Stew Recipe.
Why you’ll love this recipe
One of the reasons this chicken soup is an all-time favorite in my house is that it ticks all the boxes: hearty, nutritious, and unbelievably easy to whip up. Plus, you probably already have most of the ingredients hiding in your kitchen.
More than just a recipe, it’s a moment to slow down and savor something comforting. You’ll love the tender chicken paired with creamy potatoes and that hint of fresh herbs. Oh, and did I mention it’s topped off with a touch of cheddar cheese? Because, let’s be real, everything’s better with cheese.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter (20 g)
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 to 3 celery sticks, chopped
- 2 to 3 garlic cloves, minced
- 1/2 tablespoon chopped fresh rosemary
- 1/2 tablespoon chopped fresh thyme
- 1 pound chicken breast (450 g)
- 2 tablespoons all-purpose flour
- 2 cups milk (475 ml)
- 1 1/2 pounds potatoes, peeled and cubed (650 g)
- 4 cups chicken broth (1 liter)
- 1 cup low-fat cheddar cheese (120 g)
- A handful of roughly chopped fresh parsley
- Salt and freshly ground black pepper to taste
Step-by-step instructions
Start with the base
In a large pot, melt the olive oil and butter over medium heat. Add the diced onions, carrots, and celery, and sauté for 7-8 minutes until they’re softened and fragrant. This is when your kitchen starts smelling like pure comfort.
Add the flavors
Stir in the minced garlic, rosemary, and thyme. Cook everything for another 1-2 minutes. Add the chicken breast pieces and cook until browned on all sides. If you’re like me and sometimes get distracted, don’t worry—just aim for that golden color.
Build the body
Sprinkle flour over the chicken and veggies. Stir well to coat, which will help thicken up your soup beautifully. Slowly pour in the milk while stirring constantly to keep things lump-free.
Time for potatoes
Add the diced potatoes and chicken broth to the pot, giving everything a good stir to combine. Bring it to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the potatoes are nice and tender.
Finish with flair
Stir in the cheddar cheese until melted. Last but not least, add in the fresh parsley. Season with salt and freshly ground black pepper to taste, and voila, your comforting chicken soup with potatoes is ready to be devoured!
Recipe tips & variations
- Herb substitutions: If you’re not a fan of rosemary, sage or oregano work great too.
- Cheese choices: Feel free to swap cheddar with gouda or mozzarella—both melt wonderfully.
- Thickening: If you prefer your soup thicker, mash some of the potatoes against the side of the pot.
Storage & reheating
Got leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium heat until hot, stirring occasionally. If the soup thickens too much upon standing, add a splash of chicken broth or milk while reheating.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit juicier, and they’ll work just as well in this soup.
2. Can I freeze this soup?
Yes, you can freeze it for up to 3 months. Just make sure it’s completely cooled before transferring it to a freezer-safe container.
3. How can I make this soup dairy-free?
Use olive oil instead of butter and substitute the milk and cheese with your favorite non-dairy options.
4. Is there a vegetarian version of this soup?
Certainly! Swap the chicken and chicken broth for chickpeas and vegetable broth, respectively, and you’ll have a hearty vegetarian version.
Recipes you may like
If you enjoyed this comforting chicken soup, here are three more recipes you might love:
Crescent Roll Veggie Pizza
Pizza with Sausage Gravy
Go ahead and give this comforting chicken soup with potatoes a try. It might just become your go-to comfort dish! Let me know how it turns out; I’d love to hear all about it.
Print
Comforting Chicken Soup with Potatoes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
A warm and hearty chicken soup with potatoes, perfect for chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter (20 g)
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 to 3 celery sticks, chopped
- 2 to 3 garlic cloves, minced
- 1/2 tablespoon chopped fresh rosemary
- 1/2 tablespoon chopped fresh thyme
- 1 pound chicken breast (450 g)
- 2 tablespoons all-purpose flour
- 2 cups milk (475 ml)
- 1 1/2 pounds potatoes, peeled and cubed (650 g)
- 4 cups chicken broth (1 liter)
- 1 cup low-fat cheddar cheese (120 g)
- A handful of roughly chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot, melt the olive oil and butter over medium heat. Add the diced onions, carrots, and celery, and sauté for 7-8 minutes until they’re softened and fragrant.
- Stir in the minced garlic, rosemary, and thyme. Cook everything for another 1-2 minutes. Add the chicken breast pieces and cook until browned on all sides.
- Sprinkle flour over the chicken and veggies. Stir well to coat, which will help thicken up your soup beautifully. Slowly pour in the milk while stirring constantly to keep things lump-free.
- Add the diced potatoes and chicken broth to the pot, giving everything a good stir to combine. Bring it to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the potatoes are nice and tender.
- Stir in the cheddar cheese until melted. Last but not least, add in the fresh parsley. Season with salt and freshly ground black pepper to taste.
Notes
- Herb substitutions: If you’re not a fan of rosemary, sage or oregano work great too.
- Cheese choices: Feel free to swap cheddar with gouda or mozzarella—both melt wonderfully.
- Thickening: If you prefer your soup thicker, mash some of the potatoes against the side of the pot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg