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–+ servings
Chicken Soup with Potatoes

Irresistibly Creamy Chicken Soup with Potatoes to Soothe You

This creamy chicken soup with potatoes is a warming meal that's simple to prepare, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Chicken Breast Lean protein source; chicken thighs can be used for richer flavor.
  • 4 cups Yukon Gold Potatoes Adds buttery flavor; red potatoes can be a great substitute.
  • 1 medium Onion Essential for building flavor; yellow or white onions are best.
  • 2 medium Carrots Provides natural sweetness and enhances color.
  • 2 stalks Celery Adds crunch and enhances herbal notes.
  • 3 cloves Garlic Deepens flavor; garlic powder may be used in a pinch.
For the Broth
  • 2 tablespoons Olive Oil Prevents burning; can be combined with butter.
  • 1 tablespoon Butter Adds richness to the soup.
  • 1/4 cup Flour Thickens the soup; use cornstarch for gluten-free.
  • 1 cup Milk Creates creaminess; non-dairy milk works as a substitute.
  • 4 cups Chicken Stock Acts as the base for the soup.
For the Finishing Touch
  • 1 cup Low-Fat Cheddar Cheese Brings creaminess; can be omitted for a lighter soup.
  • 1 handful Fresh Parsley Adds fresh flavor; try thyme or dill as alternatives.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add 1 diced onion, 2 sliced carrots, and 2 chopped celery stalks. Sauté for 7-8 minutes until softened.
  2. Stir in 3 minced garlic cloves and your preferred herbs. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  3. Add 1 pound of bite-sized chicken breast pieces, cooking for 5-7 minutes until browned and no longer pink.
  4. Sprinkle 1/4 cup of flour over the mixture, stirring to coat. Continue cooking for another minute to remove raw flour taste.
  5. Gradually pour in 1 cup of milk while stirring to maintain a smooth consistency. Heat until slightly thickened.
  6. Add 4 cups of diced Yukon Gold potatoes and 4 cups of chicken stock. Bring to a boil then reduce to a simmer for 20-25 minutes until potatoes are tender.
  7. Stir in 1 cup of shredded low-fat cheddar cheese until melted. Adjust seasoning with salt and pepper to taste.
  8. Remove from heat and stir in a handful of freshly chopped parsley. Serve hot, garnished with additional parsley if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 850mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Ensure even cooking by cutting potatoes into uniform pieces. This prevents some being mushy while others remain hard. Feel free to mix in different vegetables or spices for personalization.

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