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–+ servings
Chicken Soup with Potatoes

Hearty Chicken Soup with Potatoes for Cozy Nights

A comforting Chicken Soup with Potatoes that warms you up on cold days, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Chicken Breast skinless
  • 2 cups Yukon Gold Potatoes diced
  • 1 medium Onion diced
  • 2 medium Carrots chopped
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
For the Seasoning & Thickening
  • 1 teaspoon Fresh Rosemary
  • 1 teaspoon Fresh Thyme
  • 1/4 cup Plain Flour
  • 2 cups Milk or oat milk for a dairy-free option
For the Brothy Goodness
  • 4 cups Chicken Stock
For the Creamy Finish
  • 1 cup Low-Fat Cheddar Cheese shredded
  • Fresh Parsley for garnish
For Sautéing
  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Melt butter and olive oil over medium heat, then sauté onion, carrots, and celery for 7-8 minutes until softened.
  2. Stir in minced garlic, rosemary, and thyme, and cook for an additional 1-2 minutes.
  3. Add chicken breast, browning each side for about 3-4 minutes.
  4. Sprinkle flour over the mixture, stir well to coat, and cook for 2 minutes.
  5. Gradually whisk in milk and then stir in chicken stock, scraping the bottom.
  6. Add diced potatoes, bring to a gentle boil, then reduce heat and simmer for 20-25 minutes.
  7. Cover and simmer the soup for an additional 20-25 minutes.
  8. Remove from heat, stir in cheddar cheese until melted, add parsley, and season to taste.
  9. Ladle into bowls and serve, garnished with parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 850mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove with added liquid if necessary.

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