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–+ servings

Chicken Potato Soup

Lori MauerLori Mauer
This ultra-creamy version of Chicken Potato Soup will surprise your family while filling their tummies.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 313 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1 pound chicken breast cubed
  • 3 medium russet potatoes peeled and cubed
  • 4 cups chicken broth
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1 cup low-fat cheddar cheese shredded
  • Salt and pepper to taste
  • Fresh parsley chopped for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté until softened, about 7 minutes. Add garlic and cook for an additional 2 minutes.
  • Increase heat to medium-high. Add chicken pieces and season with salt and pepper. Cook until chicken is browned on all sides.
  • Sprinkle flour over the chicken and vegetables, stirring to coat. Slowly add chicken broth and milk, stirring continuously. Add cubed potatoes. Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes or until potatoes are tender.
  • Stir in cheddar cheese until melted. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Nutrition

Calories: 313kcalCarbohydrates: 34gProtein: 27gFat: 8gSaturated Fat: 2gSodium: 821mgFiber: 3g
Keyword Chicken Potato Soup
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