Description
A wholesome and cozy soup featuring tender chicken, diced potatoes, and vegetables in a light, creamy broth with a hint of Cheddar—ideal for a satisfying yet balanced meal.
Ingredients
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 diced
1 celery stalk, diced
3 garlic cloves, minced
¾ lb russet potato, peeled and diced
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
Instructions
- Heat a large nonstick or ceramic pot with olive oil spray. Cook chicken with ½ tsp salt and pepper until done. Remove chicken and discard any liquid.
- Add more spray or 1 tsp oil. Sauté onion, celery, and carrots until onion is translucent (5–7 minutes).
- Add garlic, potato, thyme, and red pepper flakes. Stir and cook 1 minute.
- Pour in broth and add bay leaves. Bring to a boil, then simmer 10 minutes until potatoes are tender. Discard bay leaves.
- Whisk flour into milk until smooth. Stir mixture into soup. Simmer 12–15 minutes, stirring until thickened.
- Remove from heat, stir in cheese until melted. Add chicken back in, remaining ¼ tsp salt, and most green onions.
- Serve hot, garnished with remaining green onions.
Notes
- Use whole milk or half-and-half for a richer version.
- Stir in corn or peas for more veggies.
- Soup thickens in fridge—add broth/milk when reheating.
- Omit red pepper for a completely mild soup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
