Comforting Chicken and Potato Soup with Cheddar and Fresh Herbs Recipe

Introduction

This comforting chicken soup with potatoes is a creamy, hearty dish perfect for chilly days. Tender chicken, fresh vegetables, and melted cheddar cheese come together in a rich broth that warms you from the inside out.

Ingredients

• 1 lb chicken breast, cut into 1-inch chunks
• 1 medium onion, diced into 1/2-inch pieces
• 2 medium carrots, peeled and sliced thinly
• 3 celery sticks, chopped
• 1.5 lb potatoes, peeled and diced into 1-inch cubes
• 3 garlic cloves, minced
• 1/2 tbsp fresh thyme
• 1/2 tbsp fresh rosemary, finely chopped
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 4 cups chicken broth
• 1 cup low-fat cheddar cheese, shredded
• 1 tbsp olive oil
• 20 g unsalted butter
• 1 handful fresh parsley, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Step 1: In a large pot, heat olive oil and butter over medium heat. Add diced onion, carrots, and celery. Sauté for 7–8 minutes, stirring occasionally, until vegetables soften and become fragrant.
2. Step 2: Stir in minced garlic, rosemary, and thyme. Cook for 1–2 minutes to release the herbs’ aroma. Add chicken pieces and cook until browned on all sides.
3. Step 3: Sprinkle flour over the chicken and vegetables, stirring well to coat everything evenly. Gradually pour in the milk while stirring constantly to avoid lumps and thicken the mixture.
4. Step 4: Add the diced potatoes and chicken broth to the pot. Stir well, scraping the bottom to release any browned bits. Bring to a boil, then reduce heat and simmer gently for 20–25 minutes until potatoes are tender.
5. Step 5: Stir in shredded cheddar cheese until melted and fully incorporated. Add fresh parsley, then season with salt and freshly ground black pepper to taste.
6. Step 6: Remove from heat and serve the soup hot, garnished with additional parsley if desired.

Tips & Variations

• For extra creaminess, use whole milk or add a splash of heavy cream before serving.
• Substitute cheddar with Gruyère or Monterey Jack for a different flavor profile.
• For a gluten-free option, use cornstarch instead of all-purpose flour to thicken the soup.
• Add a squeeze of lemon juice or a dash of hot sauce to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of chicken breast?

Yes, bone-in chicken adds more flavor to the broth. Just simmer a bit longer until the meat is fully cooked and tender. Remove bones before serving.

What can I substitute if I don’t have fresh herbs?

Dried herbs work well in a pinch. Use about one-third of the amount of fresh herbs called for, and add them earlier in the cooking process to allow their flavors to develop.

Comforting Chicken and Potato Soup with Cheddar and Fresh Herbs Recipe

Print Recipe

★★★★★

4.6 from 125 reviews

This comforting chicken soup with potatoes is a rich and creamy dish perfect for warming up on chilly days. Featuring tender chicken breast, hearty potatoes, fresh vegetables, and a blend of aromatic herbs, this soup is thickened with milk and flour and finished with melted cheddar cheese and fresh parsley for a satisfying meal.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 3 celery sticks, chopped into 1/2-inch pieces
• 1 medium onion, diced into 1/2-inch pieces
• 1.5 lb potatoes (650 g), peeled and diced into 1-inch cubes
• 2 medium carrots, peeled and sliced thinly
• 3 garlic cloves, minced
• 1 handful fresh parsley, finely chopped for garnish

Herbs and Seasonings

• 1/2 tbsp fresh thyme
• 1/2 tbsp fresh rosemary, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste

Protein and Dairy

• 1 lb chicken breast, cut into 1-inch chunks
• 1 cup low-fat cheddar cheese (120 g), shredded for easy melting
• 2 cups milk (whole milk recommended for extra creaminess)

Fat and Thickener

• 1 tbsp olive oil
• 20 g butter (unsalted preferred, e.g. Kerrygold)
• 2 tbsp all-purpose flour

Liquids

• 4 cups chicken broth (1 liter)

Instructions

1. Sauté the Vegetables: In a large pot, heat 1 tablespoon of olive oil and 20 g butter over medium heat. Add the diced onion, carrots, and celery (cut into 1/2 inch pieces). Sauté for 7-8 minutes, stirring occasionally until the vegetables soften and become fragrant.
2. Add Herbs and Chicken: Stir in the minced garlic, fresh rosemary, and thyme, cooking for an additional 1-2 minutes to release their aromas. Add the chicken breast pieces and cook until browned on all sides, allowing the flavors to meld.
3. Thicken the Base: Sprinkle 2 tablespoons of all-purpose flour evenly over the chicken and vegetables. Stir well to coat everything, then slowly pour in 2 cups of milk in increments, stirring constantly to keep the mixture smooth and prevent lumps. This creates a creamy, thick base for the soup.
4. Add Potatoes and Broth: Add the peeled and diced potatoes and 4 cups of chicken broth to the pot. Stir thoroughly, scraping any browned bits from the bottom for added flavor. Bring to a boil, then reduce heat and gently simmer for 20-25 minutes until potatoes are tender.
5. Melt the Cheese and Season: Stir in 1 cup shredded low-fat cheddar cheese until fully melted into the soup, adding richness and creaminess. Mix in the chopped fresh parsley. Season with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
6. Serve the Soup: Remove the pot from heat once the soup is perfectly seasoned and heated through. Serve hot in bowls, garnished with additional parsley if desired. Enjoy your warm, comforting chicken and vegetable soup.

Notes

• Use whole milk for a creamier texture; low-fat milk will yield a lighter soup.
• For best flavor, simmer the soup gently rather than boiling vigorously after adding the potatoes.
• Fresh herbs elevate the flavor, but dried herbs can be substituted (use about 1/3 of the fresh amount).
• Shredding the cheddar cheese helps it melt smoothly into the soup.
• This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
• For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch as a thickener.

Keywords: comforting chicken soup, creamy chicken soup, chicken and potato soup, chicken cheddar soup, homemade chicken soup, hearty chicken soup, simple chicken soup recipe