Print

Chicken Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken Potato Soup recipe delivers a hearty and wholesome meal, made with tender chicken breast, creamy potatoes, and a flavorful mix of rosemary, thyme, and cheddar cheese. Perfect for a cozy dinner, this soup is easy to make with simple ingredients and is packed with nutrition. Try this comforting recipe that balances creamy richness with the fresh flavors of vegetables and herbs.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon (20 g) butter
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2-3 celery stalks, diced
  • 2-3 garlic cloves, finely chopped
  • ½ tablespoon fresh rosemary, chopped
  • ½ tablespoon fresh thyme, chopped
  • 1 lb (450 g) chicken breast
  • 2 tablespoons plain flour
  • 2 cups (475 ml) milk
  • 1 ½ lb (650 g) potatoes, peeled and cubed
  • 4 cups (1 liter) chicken stock
  • 1 cup (120 g) low-fat cheddar cheese
  • A handful of fresh parsley, roughly chopped
  • Salt and freshly ground black pepper to taste

Instructions

  • Heat olive oil and butter in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until softened.
  • Stir in garlic, rosemary, and thyme. Cook for 1-2 minutes.
  • Add chicken breast and cook until browned. Remove chicken, shred or dice, and set aside.
  • Sprinkle flour into the pot and stir well to combine with the vegetables.
  • Gradually add milk and chicken stock while stirring to avoid lumps.
  • Add the cubed potatoes and bring the soup to a boil, then lower the heat and simmer until potatoes are tender.
  • Stir in the cheddar cheese, shredded chicken, and chopped parsley. Season with salt and pepper to taste.
  • Serve hot and garnish with extra parsley if desired.

Notes

  • You can use rotisserie chicken for a quicker option.
  • For a thicker soup, mash some of the potatoes after they’re cooked.
  • Adjust seasoning to your preference.

Nutrition