Ingredients
For the Chicken:
- 1 lb. boneless skinless chicken breast (or thighs)
- Salt/Pepper
- 1-2 teaspoons olive oil
For the Soup:
- 2 tablespoons butter
- 1 small yellow onion (diced)
- ¾ cup carrots (diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/4 cup flour
- 5 cups chicken broth
- 1 cup half and half
- 1 ½ lbs. yukon gold potatoes (or red potatoes)
- 1 ½ cups cheddar cheese (shredded)
- Green onions (to garnish)
- 1 teaspoon dried parsley
- ½ teaspoon EACH: dried rosemary, oregano, mustard powder
- ¼ teaspoon pepper
- 1 pinch red pepper flakes
Instructions
- Sear the Chicken: Season each side of the chicken with salt/pepper. Heat olive oil over medium-high heat and sear the chicken on each side until a golden crust develops, about 3 minutes per side. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
- Make the Soup: Add the onions, carrots, and celery and toss to coat. Soften for 5 minutes.
- Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
- Stir in the flour and cook for 2 minutes, until the raw flour smell is gone.
- Add the chicken broth in small splashes, stirring continuously, and wiping the pan. Add the half and half in the same manner.
- Peel the potatoes and cut into bite-sized cubes. Add them to the soup. Bring to a boil, then reduce to a simmer. Add the chicken back along with any juice from the plate and simmer over medium heat, partially covered, until the potatoes are fork-tender, about 20 minutes.
- Reduce heat to low and sprinkle in the cheese, if adding. Garnish with green onions, red pepper flakes, and serve.
Notes
- For a spicier kick, increase the amount of hot sauce or add a pinch of cayenne pepper.
- This soup reheats well, making it a great option for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg