Description
A comforting and creamy chicken soup filled with potatoes and herbs, perfect for busy days and forgiving for all cooks.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 medium carrots, sliced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 pound chicken breast, cubed
- 1/4 cup all-purpose flour
- 4 cups low sodium chicken broth
- 1 cup whole milk
- 2 medium potatoes, cubed
- 1/2 cup shredded cheddar cheese
- 1/4 cup fresh parsley, chopped
- Salt to taste
- Black pepper to taste
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Instructions
- 1. Heat the olive oil and butter in a large pot over medium heat until melted.
- 2. Sauté the onion, garlic, celery, carrots, rosemary, and thyme until softened, about 5-7 minutes.
- 3. Add cubed chicken breast and cook until lightly browned, about 3-4 minutes.
- 4. Sprinkle flour over the mixture and stir constantly for 2 minutes to create a roux.
- 5. Gradually pour in chicken broth and milk, stirring continuously to prevent lumps.
- 6. Add cubed potatoes and bring to a gentle boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20-25 minutes.
- 7. Season with salt and black pepper to taste.
- 8. Stir in shredded cheddar cheese and fresh parsley until cheese melts fully into the soup.
- 9. Serve warm, optionally garnished with extra parsley.