Creamy Chicken and Potato Soup
Servings: 6
Calories: 472kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion peeled and diced
- 2 lbs yukon Gold or Red potatoes cut into half inch pieces
- 2 carrots diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 5 cups chicken broth
- 1 cup half and half
- 2 cups shredded chicken
- 2 cups shredded cheddar cheese, plus extra for serving
- 2 tablespoon fresh parsley chopped
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, add the olive over medium heat. Add the diced onion, potatoes, carrots, and celery to the pan. Sauté for about 5-6 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent. Add the minced garlic and stir for about 30 seconds until it smells fragrant. Don't let it burn.
- Slowly pour in the chicken broth while stirring continuously. Let the soup simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender. You should be able to easily pierce them with a fork.
- Stir in the shredded chicken and half and half. Let everything heat through for about 3-4 minutes. Don't let it boil after adding the cream or it might curdle.
- Turn the heat to low. Add the shredded cheddar cheese gradually, stirring after each addition until it melts completely into the soup. The soup should be thick and creamy now. Taste the soup and add salt and pepper as needed. Stir in the fresh parsley and top with more cheese right before serving.
Notes
Use a store-bought rotisserie chicken to save time. Just shred the meat and you're good to go.
Use freshly shredded cheese instead of pre-shredded. The pre-shredded stuff has anti-caking agents that make it harder to melt smoothly.
Nutrition
Calories: 472kcal | Carbohydrates: 34g | Protein: 27g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 91mg | Sodium: 1058mg | Potassium: 968mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4062IU | Vitamin C: 35mg | Calcium: 356mg | Iron: 2mg