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CHICKEN POTATO SOUP

CHICKEN POTATO SOUP
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Heartwarming and easy chicken potato soup loaded with nutritious vegetables, tender potatoes, and juicy chicken in creamy cheddar broth. Comfort food at its best.

Ingredients

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  • 1 tablespoon olive oil
  • 1 tablespoon (20g) butter
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2–3 celery stalks, diced
  • 2–3 garlic cloves, finely chopped
  • 1/2 tablespoon fresh rosemary, chopped
  • 1/2 tablespoon fresh thyme, chopped
  • 1 lb (450g) chicken breast, cut into pieces
  • 2 tablespoons plain flour
  • 2 cups (475ml) milk
  • 1 1/2 lb (650g) potatoes, peeled and cubed
  • 4 cups (1 liter) chicken stock
  • 1 cup (120g) low-fat cheddar cheese, shredded
  • A handful of fresh parsley, roughly chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In large pot, melt butter with olive oil over medium heat. Add diced onions, carrots, and celery. Sauté for 7-8 minutes until vegetables soften.
  2. Stir in garlic, rosemary, and thyme. Cook for 1-2 minutes until fragrant.
  3. Add chicken pieces and cook for 5-6 minutes until browned on all sides.
  4. Sprinkle flour over chicken and vegetables, stirring well for 1 minute to coat and cook out raw flour taste.
  5. Slowly pour in milk, about 1/4 cup at a time, stirring constantly to create smooth mixture and prevent lumps.
  6. Add diced potatoes, then pour in chicken stock, stirring to lift browned bits from bottom of pot.
  7. Bring to boil, then reduce heat to low. Simmer for 20-25 minutes until potatoes are fork-tender and chicken reaches 165°F.
  8. Remove from heat. Add shredded cheddar cheese, stirring gently until fully melted into soup.
  9. Stir in fresh parsley. Season with salt and pepper to taste. Serve hot.

Notes

  • Add milk slowly while stirring constantly to prevent lumps from forming.
  • Remove pot from heat before adding cheese to prevent stringy texture.
  • Use fresh herbs for best flavor, or substitute 1/2 teaspoon dried for each 1/2 tablespoon fresh.
  • Shred cheese yourself from block for smoothest melting.
  • Yukon gold potatoes hold their shape best in soup.

Nutrition

Find it online: https://www.benefitiany.com/chicken-potato-soup/