Chicken & Potato Soup

Updated at: Mon, 14 Oct 2024 15:25:01 GMT

Step 1

Preheat the oven to 350°F and prepare a baking sheet with foil to use for the chicken later on.

Step 2

To a large stock pot, add about 1/4 of the chicken stock and heat until almost boiling.

Step 3

In a separate pan, melt butter and whisk in about a cup of flour. You're looking to make a loose, blond roux here. As the broth is heating up, cook the roux, stirring constantly so it doesn't burn.

Step 4

Once the broth is hot and the roux has cooked for a few moments, whisk the roux into the broth a little at a time until it is fully incorporated. After all the roux is in and the broth has turned into a thickened paste, add the rest of the broth slowly, whisking continuously until it's all been added. Tiny lumps at this stage are fine.

Step 5

Bring to a slow boil and then add the potatoes, carrots, and celery. Add the salt, pepper, garlic powder, rosemary, parsley, oregano, and minced onion to taste. Bring back to a strong simmer.

Step 6

As the vegetables are cooking, prepare the leek by cutting off and discarding the dark green portion, cutting the remainder in half lengthwise, and then into half moons. Rinse thoroughly with water and set aside.

Step 7

Trim the chicken breasts of excess fat, season liberally with salt and pepper, then bake them in the preheated oven for 25-30 minutes or until just cooked through. Set aside to cool.

Step 8

Add the cheese in batches, stirring through to melt. Add in the leek. Cook for another 15 minutes, stirring occasionally.

Step 9

Once the chicken is cool enough to handle, shred, pull, or cube it and place it in the soup. Stir and leave to heat through.

Step 10

After the chicken is brought up to temp, the potatoes are breaking apart, and the other vegetables are tender, the soup is ready to serve.

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