Chicken and Potato Soup
A creamy, comforting soup with tender chicken and potatoes, ready in under an hour for a simple and satisfying meal.
Ingredients
- 1 tbsp olive oil 15 ml
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 celery ribs chopped
- 2 cloves garlic minced
- 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch cubes, 450 g
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 1/4 cup all-purpose flour 30 g
- 4 cups chicken broth 960 ml
- 1 cup whole milk 240 ml
- 1.5 lbs Yukon Gold or Russet potatoes peeled and cut into 1/2-inch cubes, 680 g
- 1 cup shredded sharp cheddar cheese 113 g
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the cubed chicken to the pot. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides.
- Sprinkle the flour over the chicken and vegetables. Stir constantly for 1 minute to cook the flour taste out.
- Slowly pour in the chicken broth and milk while stirring to prevent lumps from forming. Scrape any browned bits from the bottom of the pot.
- Add the potatoes and bring the soup to a gentle simmer. Reduce the heat to low, cover, and let it cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Confirm the chicken is cooked through by checking that its internal temperature reaches 165°F (74°C) on a meat thermometer.
- Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it has completely melted and the soup is smooth.
- Taste the soup and add more salt and pepper if needed. Serve warm, garnished with fresh parsley.
Notes
Food Safety: Ensure chicken is fully cooked. The safe internal temperature for poultry is 165°F (74°C).
For the smoothest soup, shred your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can make the soup grainy.
To adjust the soup's consistency, you can simmer it uncovered for a few extra minutes to thicken it, or stir in a splash of milk or broth to thin it out.