Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter (20 g)
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 to 3 celery sticks, chopped
- 2 to 3 garlic cloves, minced
- 1/2 tablespoon chopped fresh rosemary
- 1/2 tablespoon chopped fresh thyme
- 1 pound chicken breast (450 g)
- 2 tablespoons all-purpose flour
- 2 cups milk (475 ml)
- 1 1/2 pounds potatoes, peeled and cubed (650 g)
- 4 cups chicken broth (1 liter)
- 1 cup low-fat cheddar cheese (120 g)
- A handful of roughly chopped fresh parsley
- Salt and freshly ground black pepper to taste
Step 1: Sauté the Vegetables
- Cut the vegetables into 1/2 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.
Step 2:
- Add Herbs and Chicken
- 2 to 3 garlic cloves, minced
- 1/2 tablespoon chopped fresh rosemary,
- 1/2 tablespoon chopped fresh thyme,
- 1 pound chicken breast (450 g)
- 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.
Step 3:
- Thicken the Base
- 2 tablespoons all-purpose flour
- You need: 2 cups milk (475 ml)
- Sprinkle plain flour over the chicken and vegetables, stirring well to ensure everything is coated.
- This step will thicken the soup as it cooks.
- 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
Step 4:
- Add Potatoes and Broth
- 1 1/2 pounds potatoes, peeled and cubed (650 g)
- 4 cups chicken broth (1 liter)
- 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.
Step 5:
- Melt the Cheese and Season
- 1 cup low-fat cheddar cheese (120 g)
- A handful of roughly chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 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.
Step 6:
- Serve the Soup
- Once seasoned to your liking, remove the pot from the heat.
- Serve the soup hot in bowls, garnished with additional parsley if desired.
- Enjoy your comforting chicken and vegetable soup!
