Ingredients
Equipment
Method
Step-by-Step Instructions
- Melt butter and olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sauté for 5–7 minutes.
- Add minced garlic, rosemary, and thyme, stir for 1–2 minutes.
- Add cubed chicken breast, brown on all sides for about 5 minutes.
- Sprinkle flour over the mixture, stir and cook for another 2 minutes.
- Gradually pour in chicken stock and add diced Yukon Gold potatoes. Bring to a boil.
- Reduce heat to low and let it simmer for 20–25 minutes.
- Stir in milk and cheddar cheese until melted and combined. Season with salt and pepper to taste.
- Remove from heat, let sit for a few minutes, and garnish with freshly chopped parsley before serving.
Nutrition
Notes
This soup is perfect for customization with your favorite herbs and veggies.
