Best Cheesy Chicken And Potato Soup Recipes

LOADED CHEESY CHICKEN POTATO CHOWDER

Loaded Cheesy Chicken Potato Chowder image

Potatoes, chicken, carrots, corn and more!! Thick, creamy, rich, and wonderfully cheesy!! Fast and easy comfort food that everyone loves!!

Provided by Averie Sunshine

Time 40m

Number Of Ingredients 18

Ingredients

3 to 4 tablespoons olive oil
2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
1 cup carrots, peeled and diced small (about 2 large carrots)
1 cup celery, diced small (about 2 stalks)
4 garlic cloves, finely minced
1/4 cup all-purpose flour
32 ounces (4 cups) low-sodium chicken broth
3 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
3 cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 3 large potatoes)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
pinch cayenne pepper, optional and to taste
2 cups cooked shredded rotisserie chicken (use storebought to save time)
3/4 cup corn (I used frozen and added it straight from the freezer)
8 ounces extra-sharp cheddar cheese (grate it yourself, pre-grated cheese in plastic bags is resistant to melting)
1/3 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for another 1 to 2 minutes.
Add the flour and whisk constantly until lightly browned, about 1 minute.
Add the chicken broth, milk, and whisk constantly until slightly thickened, about 1 to 2 minutes.
Add potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra milk is okay. At the end you will adjust the seasoning levels.
After potatoes are soft, add the chicken, corn, and boil for 1 to 2 minutes to warm the chicken and corn through.
Reduce the heat to low, add the cheese slowly, and stir continuously until melted and combined.
Add the parsley and stir to combine.
Taste chowder and add salt to taste. I added another teaspoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.

Nutrition Facts : Calories 431 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 29 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 3547 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CREAMY CHICKEN POTATO SOUP

Creamy Chicken Potato Soup image

Any time I serve this thick comforting soup, I'm asking for the recipe. Because it is loaded with chunks of potatoes and chicken, no one suspects that it's low in fat. -Carla Reid of Charlottetown, Prince Edward Island

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 medium onion, chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes, (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

Steps:

In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

Nutrition Facts : Calories 232 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 646mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

HOMEMADE CHEESY POTATO SOUP

Homemade Cheesy Potato Soup image

It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. -Tammy Condit, League City, Texas

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 medium onion, chopped
6 medium potatoes, peeled and cubed
5 cups water
2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 ounces process cheese (Velveeta), cubed
Minced fresh parsley

Steps:

Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 296 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.