Short Description

A cozy and wholesome soup made with tender chicken, diced potatoes, and veggies in a creamy, flavorful broth—perfect for a light, satisfying meal.

Why You’ll Love This Recipe

You’ll love this soup because:

It balances hearty ingredients like chicken and potatoes with a lighter milk-based broth.
Sharp Cheddar adds creaminess and depth without making it overly heavy.
Veggies like carrots, celery, and onion build savory flavor and nutrition.
Easy to prepare and ideal for meal prep or weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil spray
1 lb boneless, skinless chicken breasts, cut into ~¾‑inch pieces
¾ tsp kosher salt, divided
½ tsp ground black pepper
1 medium onion, chopped
2 carrots, peeled and cut into ½‑inch dice
1 celery stalk, cut into ½‑inch dice
3 garlic cloves, minced
¾ lb russet potato, peeled and cut into ½‑inch dice
1 tsp dried thyme
¼ tsp crushed red pepper flakes
3 cups chicken broth
2 bay leaves
¼ cup all‑purpose flour
2 cups nonfat milk
¾ cup grated sharp Cheddar cheese
2 green onions, thinly sliced

Directions

Cook The Chicken
Heat a large nonstick or ceramic saucepan over medium‑high heat and coat with olive oil spray.
Add chicken pieces, ½ tsp salt, and pepper. Stir occasionally and cook until chicken is fully cooked. Use a slotted spoon to transfer the chicken to a bowl and pour out any remaining liquid from the pan.
Sauté Vegetables
Reduce heat to medium. Add a little olive oil spray or a teaspoon of oil. Add chopped onion, celery, and carrots. Cook, stirring occasionally, until onion is translucent—about 5–7 minutes.
Add Flavorings And Potato
Stir in minced garlic, diced potato, dried thyme, and crushed red pepper flakes. Cook, stirring, for about 1 minute to bloom the spices.
Simmer Broth
Pour in chicken broth and add bay leaves. Bring to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, for about 10 minutes, until potatoes are tender. Remove and discard bay leaves.
Thicken With Milk Mixture
In a medium bowl, whisk flour into the milk until smooth and fully combined. Slowly stir this milk‑flour mix into the simmering soup. Return to a gentle simmer and cook, stirring occasionally, for 12–15 minutes, until the soup has thickened.
Finish With Cheese And Chicken
Remove soup from heat and stir in grated Cheddar until melted. Return the cooked chicken to the pot, add remaining ¼ tsp salt, and mix in most of the sliced green onions.
Serve And Garnish
Ladle soup into bowls and garnish each with the remaining green onions. Serve immediately.

Servings And Timing

Servings: 4 generous bowls
Prep Time: ~10 minutes (chopping and measuring)
Cook Time: ~30–35 minutes total (chicken cooking, sautéing, simmering, and thickening with milk)
Total Time: Around 45 minutes

Variations

Substitute diced cooked potatoes with sweet potato or turnip for variation.
Use half‑and‑half or whole milk instead of nonfat milk for richer soup.
Add corn kernels or peas in the last 5 minutes of simmering for added vegetables.
Stir in chopped fresh parsley or thyme at the end for a bright herbal note.
Use grated Gruyère or Monterey Jack instead of Cheddar for a different cheesy twist.

Storage/Reheating

Refrigerate cooled soup in an airtight container for up to 3 days.
Reheat gently on the stove over medium heat, stirring occasionally until warmed through—avoid boiling to prevent cheese from separating.
You can also reheat in a microwave on medium power, stirring halfway through for even heating.
The soup thickens when refrigerated—add a splash of milk or broth when reheating if needed.

FAQs

What Makes This Soup “Light”?

It uses nonfat milk and a smaller amount of cheese, creating a creamy texture without excess heaviness or cream.

Can I Use Pre-Cooked Chicken Instead?

Yes—just stir in shredded leftover chicken toward the end of cooking to warm it through.

Is The Soup Spicy?

Only mildly—the crushed red pepper flakes add a subtle kick. You can omit them entirely to keep it mild.

Can I Make It Dairy-Free?

Yes. Replace milk with a plant-based milk (such as oat or almond) and use dairy-free cheese, though the texture will be slightly different.

Can I Freeze This Soup?

Freezing is possible, but the texture may change and become grainy. It’s best eaten fresh or stored in the refrigerator.

How Do I Prevent Lumps When Thickening?

Whisk the flour and milk thoroughly before adding to the soup. Stir slowly and continually while adding to ensure it integrates smoothly.

Can I Add More Vegetables?

Yes—bell peppers, peas, corn, or small zucchini cubes can be added during the sauté or simmer step.

Should I Peel The Potatoes?

Peeled russet potatoes yield a creamier broth. Skin-on red potatoes or Yukon Golds can be used for a more rustic option.

Can I Reduce The Cheese?

Absolutely—use less Cheddar or omit entirely. The soup will still be flavorful from the broth and spices.

Conclusion

This Light Chicken Potato Soup is a comforting and nourishing dish that strikes the perfect balance between lightness and richness. With tender chicken, hearty veggies, and creamy, cheesy broth, it’s ideal for weeknight dinners or meal prep. Easy to customize and satisfying with every spoonful—enjoy this wholesome bowl any night of the week.

Ezabella