A creamy, comforting chicken soup with potatoes, herbs, and cheddar. Perfect for chilly nights and cozy dinners with family.

Scale

1 lb chicken breast, cut into 1-inch cubes

1.5 lb potatoes, peeled and cubed (1/2-inch pieces)

3 celery sticks, finely diced

2 medium carrots, peeled and finely diced

1 medium onion, diced

3 garlic cloves, minced

4 cups low-sodium chicken broth

2 cups whole milk

1 cup low-fat cheddar cheese, shredded

1/2 tbsp fresh rosemary, finely chopped

1/2 tbsp fresh thyme

1 handful fresh parsley, chopped

2 tbsp all-purpose flour

1 tbsp olive oil

Salt and freshly ground black pepper to taste

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1. Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery, and cook for 7–8 minutes until softened.

2. Stir in garlic, rosemary, and thyme, and cook for another 1–2 minutes until fragrant.

3. Add chicken and cook until browned on all sides.

4. Sprinkle flour over the mixture and stir to coat evenly.

5. Gradually pour in milk while stirring constantly to avoid lumps.

6. Add potatoes and chicken broth. Stir well, bring to a boil, then reduce heat to low.

7. Simmer for 20–25 minutes until potatoes are tender.

8. Stir in cheddar cheese until melted.

9. Add parsley and season with salt and pepper.

10. Remove from heat and serve hot.

Sautéing the vegetables first helps deepen the flavor.

Cheese should be added at the end to avoid curdling or graininess.

Butter and olive oil together add richness and prevent burning.

Use Yukon Gold or red potatoes for best results.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Reheat gently, adding extra milk or broth if needed.