This super easy 30-minute cheesy soup with chicken and potatoes is a savior for busy nights when you don’t know when to make. Rich, creamy, and hearty, you will want to make this recipe again and again.
Equipment
- Dutch oven
- Mason jar (or any jar with a lid)
- 1 Tbsp butter
- 1/2 medium onion, diced
- 1 tsp garlic, minced
- 1 tsp dried thyme
- 1 lb Little Potatoes, cut into 1-inch pieces
- 3 cups vegetable or chicken stock
- 1 cup milk, light cream, or heavy cream
- 3 Tbsp flour
- 1/2 cup cheddar cheese, shredded
- 1/2 lb cooked chicken, shredded or chopped
- 1 cup frozen peas or mixed vegetables, thawed
- (To taste) Kosher salt or pepper, freshly ground
- (For garnish) parsley, chopped
Personalize This Recipe.
These AI tools can help you adapt this recipe to your needs, whether that's picky eaters, dietary restrictions, or needing to use whatever's in the fridge. Pick a tool, hit send, and chat to get a version that works for your family. Using Gemini? Your prompt is automatically copied so you can paste it once the window opens.
Instructions
-
Step 1
In a Dutch oven, melt the butter over medium heat, add the onion, garlic, and thyme and sauté for 3 to 4 minutes.
-
Step 2
Stir in the potatoes and the chicken or vegetable broth.
-
Step 3
Bring to a boil and simmer with the lid on until the potatoes are tender but not mushy, 10 to 15 minutes.
-
Step 4
While the potatoes are cooking, shake together the flour and milk or cream in a jar to mix it up.
-
Step 5
Grate the cheese and thaw the frozen peas (or mixed veggies) under some running water.
-
Step 6
Once the potatoes are cooked, add the flour and cream mixture to the Dutch oven. Stir for 3 to 4 minutes, allowing it to thicken.
-
Step 7
Stir in the shredded cheese, chicken, and thawed vegetables and cook until the cheese is melted and the chicken is heated through. Adjust the seasoning to your tastes.
-
Step 8
Garnish with parsley and serve with a crusty bun or bread.
