Description
A comforting and hearty chicken soup featuring tender chicken and buttery Yukon Gold potatoes, perfect for cozy nights or family gatherings.
Ingredients
Scale
- 1 pound Chicken Breast, skinless
- 4 cups Chicken Stock
- 2 cups Yukon Gold Potatoes, diced
- 1 medium Onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 2 cloves Garlic, minced
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 3 tablespoons Plain Flour
- 4 cups Milk
- 1 cup Low-Fat Cheddar Cheese
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- Fresh Parsley, for garnish (optional)
- Salt and Pepper, to taste
Instructions
- In a large pot, melt olive oil and butter over medium heat until foamy.
- Add diced onion, carrots, and celery; sauté for 7-8 minutes until softened.
- Stir in minced garlic, dried rosemary, and thyme; cook for an additional 1-2 minutes.
- Add chicken breast and brown on all sides for 5-7 minutes.
- Sprinkle flour over the mixture and stir to coat evenly.
- Slowly pour in milk while stirring to prevent lumps; allow to thicken for 2-3 minutes.
- Add diced potatoes and chicken stock, stir, bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.
- Remove from heat and stir in cheddar cheese until melted.
- Season with salt and pepper to taste. Garnish with parsley if desired and serve hot.
Notes
- This soup is versatile; feel free to add your favorite vegetables or adjust seasoning to taste.
- For a gluten-free option, substitute plain flour with cornstarch or a gluten-free flour blend.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg