Keep Fresh: This cozy chicken soup will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything mingles together! Just keep in mind that the potatoes might become a bit softer over time.
Freeze: Want to save some for later? Let the soup cool completely, then pop it into freezer-safe containers or bags. It’ll keep well for up to 3 months in the freezer. Just note that the milk-based broth might separate a bit, and the potatoes might change texture slightly when thawed.
Reheat: To warm up your soup, simply heat it on the stovetop over medium-low heat, stirring occasionally. If you’re in a hurry, you can use the microwave – just heat in 1-minute intervals, stirring between each. If the soup seems too thick after reheating, thin it out with a splash of milk or broth.
Chicken Soup with Potatoes FAQ
Why does this recipe use both olive oil and butter?
Using both olive oil and butter gives us the best of both worlds. The olive oil has a higher smoke point which prevents the butter from burning, while the butter adds a rich flavor to the base of the soup. I’ve tried making it with just one or the other, but the combination really makes a difference in the final taste.
Do I need to cook the vegetables before adding the liquid?
Yes, it’s important to sauté the onions, carrots, and celery (also known as mirepoix) in the oil and butter first. This step, which takes about 5-7 minutes, helps develop a deeper flavor base for your soup. I always make sure the vegetables are slightly softened and the onions are translucent before moving on to the next step.
Why do we add the cheese at the end?
Adding the cheese at the very end prevents it from curdling or becoming stringy in the soup. I always turn off the heat before stirring in the cheese, letting the residual heat melt it gradually. This method gives you a smooth, creamy soup without any grainy texture.
Preparation Time 10-15 minutes
Cooking Time 35-40 minutes
Total Time 45-55 minutes
Level of Difficulty Medium
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: 1600-1800
Protein: 90-100 g
Fat: 80-90 g
Carbohydrates: 160-180 g
Ingredients
1 tablespoon olive oil
1 tablespoon butter (20 g)
1 medium onion, chopped
2 medium carrots, chopped
2 to 3 celery sticks, chopped
2 to 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
Step 1: Sauté the Vegetables
1 tablespoon olive oil
1 tablespoon butter (20 g)
1 medium onion, chopped
2 medium carrots, chopped
2 to 3 celery sticks, chopped
Cut the vegetables into 1/2 inch pieces.
In a large pot, melt a combination of butter and olive oil over medium heat.
Add the diced onions, carrots, and celery.
Sauté these vegetables for 7-8 minutes, stirring occasionally until they start to soften and become fragrant.
Step 2: Add Herbs and Chicken
2 to 3 garlic cloves, minced
1/2 tablespoon chopped fresh rosemary,
1/2 tablespoon chopped fresh thyme,
1 pound chicken breast (450 g)
Stir in the minced garlic, rosemary, and thyme, allowing the herbs to cook with the vegetables for another 1-2 minutes.
Add the chicken breast pieces to the pot and cook until the chicken is browned on all sides, ensuring the flavors meld together.
Step 3: Thicken the Base
2 tablespoons all-purpose flour
You need: 2 cups milk (475 ml)
Sprinkle plain flour over the chicken and vegetables, stirring well to ensure everything is coated.
This step will thicken the soup as it cooks.
Slowly pour in the milk, adding a little at a time and stirring constantly to make the mixture smooth and prevent any lumps from forming.
Step 4: Add Potatoes and Broth
1 1/2 pounds potatoes, peeled and cubed (650 g)
4 cups chicken broth (1 liter)
Add the diced potatoes to the pot, followed by the chicken stock.
Stir well, scraping up any browned bits from the bottom of the pot for added flavor.
Bring the mixture to a boil, then reduce the heat to low, allowing the soup to gently simmer for about 20-25 minutes until the potatoes are tender.
Step 5: Melt the Cheese and Season
1 cup low-fat cheddar cheese (120 g)
A handful of roughly chopped fresh parsley
Salt and freshly ground black pepper to taste
Add the low-fat cheddar cheese to the pot, stirring until it is completely melted into the soup, giving a rich, creamy texture.
Stir in the fresh parsley and season the soup with salt and freshly ground black pepper to taste, adjusting as needed.
Step 6: Serve the Soup
Once seasoned to your liking, remove the pot from the heat.
Serve the soup hot in bowls, garnished with additional parsley if desired.
Enjoy your comforting chicken and vegetable soup!
