Go Back
–+ servings
Chicken Soup with Potatoes

Cozy Up with Chicken Soup with Potatoes: Ultimate Comfort Recipe

This Chicken Soup with Potatoes is the ultimate comfort food, perfect for chilly days and meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Chicken Breast Can substitute with thighs for richer flavor
  • 4 medium Yukon Gold Potatoes Red potatoes can be a great alternative
  • 2 tablespoons Olive Oil Consider vegetable oil if needed
  • 2 tablespoons Butter Can replace with extra olive oil
  • 1 medium Onion Chopped
  • 2 medium Carrots Diced
  • 2 stalks Celery Diced
  • 3 cloves Garlic Minced, fresh is best
  • 1 teaspoon Fresh Rosemary Or use dried at 1/3 the amount
  • 1 teaspoon Fresh Thyme Or use dried at 1/3 the amount
  • 2 tablespoons Plain Flour For thickening
  • 1 cup Milk Can substitute with non-dairy option
  • 4 cups Chicken Stock Vegetable broth for vegetarian option
  • 1 cup Low-Fat Cheddar Cheese Or omit for dairy-free
  • 1 tablespoon Fresh Parsley For garnish
  • to taste Salt Essential for seasoning
  • to taste Black Pepper Essential for seasoning

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Start by chopping onions, carrots, and celery into 1/2 inch pieces to form the mirepoix.
  2. In a large pot, heat olive oil and butter over medium heat until melted. Add the mirepoix and sauté for about 7-8 minutes.
  3. Stir in minced garlic, fresh rosemary, and thyme. Cook for an additional 1–2 minutes until fragrant.
  4. Introduce diced chicken breasts into the pot and cook until browned on all sides, about 5–7 minutes.
  5. Sprinkle plain flour evenly over the chicken and vegetables, stirring to combine for about 1–2 minutes.
  6. Gradually pour in the milk while stirring continuously, simmering for 2–3 minutes until thickened.
  7. Add diced potatoes and chicken stock, bringing to a boil before reducing heat to low and simmering for 20–25 minutes.
  8. Stir in low-fat cheddar cheese until melted and creamy.
  9. Garnish with fresh parsley and season with salt and black pepper to taste. Serve hot in warm bowls.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 950mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

This soup is perfect for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!