Comforting Chicken Soup with Potatoes: A Cozy Turkey Bacon Twist
This Comforting Chicken Soup with Potatoes is a cozy dish featuring tender chicken, potatoes, and a rich, creamy broth infused with fresh herbs.
Equipment
- Large pot
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter (20 g)
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 to 3 sticks celery chopped
- 2 to 3 cloves garlic minced
- ½ tablespoon fresh rosemary chopped
- ½ tablespoon fresh thyme chopped
- 1 pound chicken breast (450 g)
- 2 tablespoons all-purpose flour
- 2 cups milk (475 ml)
- 1 ½ pounds potatoes peeled and cubed (650 g)
- 4 cups chicken broth (1 liter)
- 1 cup low-fat cheddar cheese (120 g)
- a handful fresh parsley roughly chopped
- Salt to taste
- freshly ground black pepper to taste
Instructions
Sauté the Vegetables
- Cut the vegetables into ½ 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.
Add Herbs and Chicken
- 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.
Thicken the Base
- Sprinkle plain flour over the chicken and vegetables, stirring well to ensure everything is coated.
- 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.
Add Potatoes and Broth
- 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.
Melt the Cheese and Season
- 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.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 3000IUVitamin C: 30mgCalcium: 250mgIron: 2mg
Tried this recipe?Let us know how it was!