Description

A comforting, creamy chicken soup made with tender chicken, hearty potatoes, and melted cheese, perfect for cozying up on a chilly day.

Ingredients

1 tablespoon olive oil

1 tablespoon unsalted butter (20 g)

1 medium onion, chopped

2 medium carrots, chopped

2-3 celery sticks, chopped

2-3 garlic cloves, minced

1/2 tablespoon chopped fresh rosemary

1/2 tablespoon chopped fresh thyme

1 pound chicken breast (450 g)

2 tablespoons all-purpose flour

2 cups milk (475 ml)

1 1/2 pounds potatoes, peeled and cubed (650 g)

4 cups chicken broth (1 liter)

1 cup low-fat cheddar cheese (120 g)

A handful of roughly chopped fresh parsley

Salt and freshly ground black pepper to taste

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Instructions

Step 1: Sauté the Vegetables

In a large pot, heat olive oil and butter over medium heat.

Add the chopped onion, carrots, and celery. Sauté for 7-8 minutes, stirring occasionally until the vegetables soften and become fragrant.

Step 2: Add Herbs and Chicken

Stir in the minced garlic, rosemary, and thyme. Cook for 1-2 minutes to release the flavors.

Add the chicken breast pieces to the pot and cook until browned on all sides, about 3-5 minutes.

Step 3: Thicken the Base

Sprinkle flour over the chicken and vegetables, stirring well to coat everything evenly.

Gradually pour in the milk, stirring constantly to avoid lumps. Allow the mixture to thicken slightly.

Step 4: Add Potatoes and Broth

Add the cubed potatoes and chicken broth to the pot. Stir to combine and scrape up any browned bits from the bottom of the pot for extra flavor.

Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.

Step 5: Melt the Cheese and Season

Stir in the cheddar cheese until it melts smoothly into the soup, creating a creamy texture.

Add the fresh parsley and season with salt and black pepper to taste.

Step 6: Serve the Soup

Once the soup is well-seasoned, remove from heat.

Serve the soup hot in bowls, garnished with additional parsley if desired.

Notes

Keep Fresh: Store in an airtight container in the refrigerator for 2-3 days. The flavors improve over time, but the potatoes may soften.

Freeze: Let the soup cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat: Reheat on the stovetop over medium-low heat, stirring occasionally. If too thick, add a splash of milk or broth.

FAQ:

Why does this recipe use both olive oil and butter?

Using both gives a balanced flavor. Olive oil has a higher smoke point, preventing the butter from burning, while butter adds a rich, creamy flavor to the soup.

Do I need to cook the vegetables before adding the liquid?

Yes, sautéing the vegetables first helps build a deeper, richer flavor for the soup. It softens them and allows the flavors to develop.

Why add the cheese at the end?

Adding cheese at the end prevents it from curdling. The residual heat gently melts the cheese, creating a smooth, creamy texture without any graininess.

Prep Time: 10-15 minutes
Cook Time: 35-40 minutes