Ingredient List
- 4 cups chicken broth
- 2 cups milk
- 1.5 lb potatoes, peeled and diced
- 1 lb chicken breast
- 1 cup shredded low-fat cheddar
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 tbsp butter
- 0.5 tbsp fresh rosemary, minced
- 0.5 tbsp fresh thyme, minced
- 1 medium onion, diced
- 2 medium carrots, diced
- 2-3 celery ribs, diced
- 2-3 cloves garlic, minced
- 1 handful fresh parsley, coarsely chopped
- salt and black pepper to taste
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Cut vegetables into 1/2 inch pieces. Melt butter and olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté 7-8 minutes until softened.
- Add minced garlic, rosemary, and thyme; cook 1-2 minutes. Add chicken pieces and brown on all sides.
- Sprinkle flour over chicken and vegetables, stirring to coat. Gradually add milk while stirring to prevent lumps.
- Add diced potatoes and chicken stock. Scrape bottom of pot to release browned bits. Bring to boil, reduce heat, and simmer 20-25 minutes until potatoes are tender.
- Stir in low-fat cheddar cheese until melted. Add fresh parsley, salt, and black pepper to taste.
- Remove from heat. Serve hot, garnished with additional parsley if desired.
