There is nothing better than a good bowl of hearty soup for autumn and winter. I love walking in the door and smell the delicious aroma of simmering soup in the crockpot . If you are looking for a tasty recipe with simple ingredients, I have the answer for you. This soup recipe potato cheese chicken is always a hit with me.
You will need a pan and a Crockpot to cook for this cheesy chicken potato soup recipe. I have a feeling you'll fall in love and do at least once a month , if not more ! If you follow these simple steps, the results will be a tasty soup with an excellent texture. If you are not comfortable in the kitchen, do not worry ! We can spend together. Here's a tip : all the ingredients are combined and strategically place before you start . Here we go!
Ingredients:
- 1-1 ½ lbs raw chicken breast.
- 10-12 small red roasting potatoes (chopped).
- 1 large yellow onion 2 small ones (chopped).
- 3 stalks celery.
- Fresh Thyme.
- 1 can cheddar cheese soup.
- 1 32 oz box chicken stock.
- Measure out ½ cup for de-glazing.
- 1/3 Cup dry white wine.
- 3 Cloves Garlic (minced).
- 1 tbsp olive oil.
- ¾ Cup sharp cheddar cheese (and extra for topping the soup, if desired).
- Salt.
- Pepper.
- Chives (optional topping).
- Sour Cream or plain Greek yogurt (optional topping).
Instructions :
Meat preparation:
- Heat 1 tbsp oil in pan over medium-high heat.
- Season both sides of raw chicken breast with salt & pepper.
- Sear chicken in pan for 3 minutes, turn over and sear for 3 more minutes on other side. (The goal is to brown the meat on each side. The meat will not be cooked through. It will still be pink on the edges and inside, that's okay!)
- Place chicken on plate to cool while you de-glaze the pan. Leave the heat on for the pan de-glazing.
- Add white wine, ½ cup chicken stock and minced garlic to hot pan, scraping up any browned bits. Simmer for 3-5 minutes.
- Remove de-glazing liquid from heat and allow it to cool while prepping veggies.
- Chop chicken into bite sized pieces.
Herbs and Veggie Prep:
- Wash vegetables and prepare snacks.
- Remove the skin from potatoes. (Simply slice the skin off the edges of the potato, creating a square shape. You don't need to peel the potatoes. Leave some of the skin on. It's quicker and saves some healthy vitamins and great texture for the soup.)
- Peel & Chop onion (s)
- Remove tough strips from celery by breaking in half and peeling off stringy pieces. (You don't need to remove all the strings, just the thick ones that come off with the break. This makes the celery more tender, which means kids don't realize it's hiding in the soup!).
- Chop the celery
- Pull the thyme leaves off the stems.
Liquid Preparation :
- In a medium bowl whisk together cheddar cheese soup and remaining chicken stock. (This just blends the liquids together for a smooth consistency. )
Final Step:
- Add chicken, veggies & thyme to Crockpot.
- Pour de-glazing sauce & soup mixture over meat & veggies.
- Add ¾ cup shredded cheddar cheese.
- Mix Well.
- Cook in Crockpot on low for 8 hours.
- Ladle into bowls.
- Top with shredded cheddar cheese, a dollop of sour cream/plain Greek yogurt and chopped chives (if desired).
I hope you like this cheese potato chicken soup recipe and all Your family. Warms you up and makes you feel all cozy inside. To see more recipes with photos, please visit our website. We have other great recipes too. Stop by and let us know what you think. If you have tried the recipe and used different variants, we want to know ! We look forward to hearing from you.
Enjoy & Bon Appetit
