Description
This Comforting Chicken Soup with Potatoes is perfect for healthy, delicious meals. This Chicken Potato Soup Recipe offers a creamy chicken potato soup with hearty vegetable flavors. Enjoy a cozy and family friendly dish.
Ingredients
Scale
- 1/2 tbsp fresh rosemary finely chopped for better flavor distribution
- 4 cups chicken broth low-sodium preferred
- 3 celery sticks finely diced
- 1.5 lb potatoes peeled and cut into 1/2 inch cubes
- 1 tbsp olive oil
- 2 cups milk whole milk for richness
- 1 handful fresh parsley chopped
- salt
- 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 garlic cloves minced
- 2 medium carrots peeled and finely diced
- 20 g butter
- 1 cup low-fat cheddar cheese shredded from a block for better melting
- 1/2 tbsp fresh thyme
Instructions
- Heat olive oil and butter in a large pot over medium heat then add diced onions carrots and celery pieces and cook them, stirring occasionally, until softened and fragrant for about 7 to 8 minutes.
- Mix in the minced garlic chopped rosemary and thyme cook together with vegetables for 1 to 2 minutes then add chicken breast cubes and brown on all sides to combine flavors.
- Sprinkle flour over the mixture stirring well to coat the chicken and vegetables then slowly pour in milk gradually while stirring to keep the liquid smooth and lump-free.
- Add cubed potatoes and chicken broth to the pot stir to combine scraping the bottom for any browned bits then bring to a boil and reduce heat to a simmer cooking gently until potatoes become tender about 20 to 25 minutes.
- Stir in shredded cheddar cheese until fully melted then add chopped parsley and season with salt and freshly ground black pepper adjusting to taste.
- Remove from heat and serve hot garnished with extra parsley if liked.
- Method: Stovetop
Nutrition
- Calories: 1600-1800
- Fat: 80-90 g
- Carbohydrates: 160-180 g
- Protein: 90-100 g