Ingredients for Almost Too Easy Potato Chicken Cheese Soup
- Au Gratin Potatoes
- Milk
- 1 cup cooked chicken, shredded (about 2 cups)
- Onions
- 8 cups chicken broth
- Frozen Mixed Vegetables
How to Make Almost Too Easy Potato Chicken Cheese Soup
- Heat 1 tablespoon of olive oil in a large 4-quart pot or Dutch oven over medium heat.
- Add 1 diced onion and 2 diced carrots and cook until softened, about 5 minutes.
- Add 8 cups of chicken broth, 2 cups cubed potatoes (about 2 medium), 1 cup cooked chicken, shredded (about 2 cups), and 1 teaspoon salt and 1/2 teaspoon black pepper.
- Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes, or until the potatoes are tender.
- Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and creamy.
- Ladle into bowls and garnish with extra cheddar cheese and a sprinkle of fresh parsley (optional).
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
3g
Fat
14g
Carbs
10g