Cream of Potato and Chicken Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 164.4
- Total Fat: 1.2 g
- Cholesterol: 15.0 mg
- Sodium: 130.9 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 3.0 g
- Protein: 9.0 g
View full nutritional breakdown of Cream of Potato and Chicken Soup calories by ingredient
Introduction
A great way to use the leftover scraps of chicken meat from a whole chicken. Hearty, flavorful, healthy. A great way to use the leftover scraps of chicken meat from a whole chicken. Hearty, flavorful, healthy.Number of Servings: 8
Ingredients
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6 ounces Chicken Breast (cooked), no skin, roasted
1 cup, chopped Onions, raw
4 cloves Garlic, peeled and minced
8 medium organic Russet Potatoes, peeled and diced
1 tsp Better Than Bouillon - Chicken Base (by OXYMORA)
1 tsp salt
Water as needed (I used filtered tap water)
2 medium Carrots, peeled and diced
1 stalk, large (11"-12" long) Celery, cleaned and cut to whatever size chop you prefer in soup.
.5 cup Organic Valley - Organic Whole Milk
Tips
Delicious served with a crusty bread.
Directions
I boiled a chicken carcass for broth, removed the carcass from the pot and when cooled, picked the leftover chicken from the bones (about 6 oz.) Set chicken aside and discard bones.
To the pot of broth, add chopped onion, minced garlic, potatoes (peeled and diced), Better than Bouillon Chicken, and salt. If needed, add water until potatoes are covered (about 8 cups total liquid; use your best judgment). Cook until tender, then using a slotted spoon, remove potatoes to a separate pot or bowl with just enough broth to moisten. Use a stick blender to puree. Set aside temporarily.
Add to the pot of remaining broth, chopped carrots and celery. Cook about 3 minutes at a soft boil.
Add to the pot the chicken and the pureed mash potato (previously set aside) and stir well. Add approx. 1/2 cup of whole milk. (you can also use cream or 1/2 and 1/2; adjust to taste)
I let the pot of soup set without boiling any longer as I didn't want the milk to break. The carrots and celery softened during this time and were perfectly done when we enjoyed the soup about 1/2 hour later.
This was a first attempt for this soup and it was well received by my family. I may experiment with some herbs in the future.
Serving Size: Makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user STARRIO.
To the pot of broth, add chopped onion, minced garlic, potatoes (peeled and diced), Better than Bouillon Chicken, and salt. If needed, add water until potatoes are covered (about 8 cups total liquid; use your best judgment). Cook until tender, then using a slotted spoon, remove potatoes to a separate pot or bowl with just enough broth to moisten. Use a stick blender to puree. Set aside temporarily.
Add to the pot of remaining broth, chopped carrots and celery. Cook about 3 minutes at a soft boil.
Add to the pot the chicken and the pureed mash potato (previously set aside) and stir well. Add approx. 1/2 cup of whole milk. (you can also use cream or 1/2 and 1/2; adjust to taste)
I let the pot of soup set without boiling any longer as I didn't want the milk to break. The carrots and celery softened during this time and were perfectly done when we enjoyed the soup about 1/2 hour later.
This was a first attempt for this soup and it was well received by my family. I may experiment with some herbs in the future.
Serving Size: Makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user STARRIO.