Roasted Chicken and Mashed Potato Soup
- Number of Servings: 8
Ingredients
Roasting Chicken, light meat, 1 unit (yield from 1 lb ready-to-cook (remove)kitchen basics chicken stock, 4 serving (remove)Water, tap, 4 cup (8 fl oz) (remove)Onions, raw, 1 large (remove)Baby Carrots, raw, 30 medium (remove)Celery, raw, 1 stalk, medium (7-1/2" - 8" long) (remove)Garlic, 4 cloves (remove)Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.) (remove)Yellow Sweet Corn, Frozen, 0.5 cup kernels (remove)Peas, frozen, 0.5 cup (remove)Rosemary, 2 tbsp (remove)Thyme, fresh, 3 tsp (remove)Butter, salted, .5 stick (remove)*Extra Virgin Olive Oil, 2 tbsp (remove)
In a stock pot add the EVOO and brown chicken skin side down. Remove chicken before thoroughly cooked. Saute The carrots, garlic,onions, celery in the pot with the butter and evoo. Replace chicken, cover with stock and water and simmer for 40 minutes or until chicken falls off of the bone. Remove chicken. Add potatoes and simmer until potatoes are tender. Shred the chicken. When potatoes are tender, mash them in the mixture about half way. Place chicken, herbs and corn and peas in pot and simmer for 15 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user DANAMPIERCE.
Number of Servings: 8
Recipe submitted by SparkPeople user DANAMPIERCE.
Nutritional Info Amount Per Serving
- Calories: 208.5
- Total Fat: 9.9 g
- Cholesterol: 22.2 mg
- Sodium: 80.4 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 3.7 g
- Protein: 7.9 g
Member Reviews
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RACINGSLUG
This took forever to make, but it was absolutely delicious. It's the sort of dish that you can easily customize with whatever spices or vegetables you like. And it makes a surprisingly large number of servings, so this is a great recipe to make on a weekend and eat throughout the week. - 1/25/13