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Chicken Potato Soup Recipe

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4 from 14 reviews

This hearty Chicken Potato Soup combines tender chicken, creamy potatoes, and a medley of sautéed vegetables in a flavorful broth, finished with melted cheddar cheese and fresh parsley for a comforting and satisfying meal perfect for any season.

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced

Protein & Vegetables

  • 1 pound chicken breast, cubed
  • 3 medium russet potatoes, peeled and cubed

Liquids & Thickeners

  • 4 cups chicken broth
  • 1 cup milk
  • 1/2 cup all-purpose flour

Additions & Seasoning

  • 1 cup low-fat cheddar cheese, shredded
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, sautéing until softened and fragrant, approximately 7 minutes. Add minced garlic and cook for an additional 2 minutes to release its aroma.
  2. Brown chicken: Increase the heat to medium-high and add the cubed chicken breast to the pot. Season with salt and pepper to taste. Cook the chicken, stirring occasionally, until all sides are browned but not fully cooked through.
  3. Simmer soup: Sprinkle the all-purpose flour evenly over the chicken and vegetables, stirring well to coat and remove any lumps. Gradually pour in the chicken broth and milk while continuously stirring to create a smooth base. Add the peeled and cubed russet potatoes. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
  4. Finish soup: Stir in the shredded low-fat cheddar cheese until it melts completely into the soup, adding a creamy texture and rich flavor. Adjust seasoning by adding more salt and pepper if needed. Garnish with freshly chopped parsley just before serving for a burst of color and freshness.

Notes

  • For a thicker soup, reduce the amount of chicken broth slightly or add more flour as needed.
  • Use low-fat cheddar to keep the soup lighter without sacrificing flavor.
  • Russet potatoes are ideal for this soup due to their ability to hold shape and add creaminess when cooked.
  • Feel free to substitute milk with half-and-half or cream for a richer texture.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to preserve the cheese consistency.

Find it online: https://lauracooks.com/chicken-potato-soup-recipe/