Potato chicken soup dairy free, gluten free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz Tyson boneless, skinless chicken breast 850 grams Red Potato 1.5 cup, diced Celery, raw 6 cup (8 fl oz) Water, tap RosemaryBay leavesSalt
Chop celery finely, add to Dutch oven, cut red potatoes into quarters, add to pan, add water and chicken breasts to pan. I put the chicken in the water mostly frozen. Add rosemary, bay leaves and salt to taste. I added 1 tbsp rosemary,3 bay leaves and salt. Boil until potatoes and chicken are cooked through. Remove chicken from pan and set to the side. Remove half liquid and put in blender. Blend until creamy.Add back to pan. Shred or chop chicken into bite size pieces, add back to the pan.cook until heated through. Serving size is 1 cup
Serving Size: 1 cup
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 147.9
- Total Fat: 2.2 g
- Cholesterol: 32.5 mg
- Sodium: 62.3 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.2 g
- Protein: 14.7 g
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