Chicken And Potato Soup Recipes

Steps:

• Season chicken with seasoned salt and pepper.
• Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
• Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
• Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
• Taste and adjust seasoning with salt, pepper, and cayenne.

Steps:

• Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear.
• Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper. Bring to a boil. Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

Steps:

• 1. Melt the butter over medium-high heat in a large soup pot. Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes. Add the sweet potatoes and cook until soft around the edges, another 2 minutes. Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute.
• 2. Add the broth to the pot, whisking until smooth. Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper. Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.
• 3. Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes. Add the cilantro and divide the soup into 4 serving bowls. Top each soup with sour cream and chipotle hot sauce as desired. Serve.

Steps:

• Preheat oven to 400*F/200*C. Rinse the chicken and pat dry. Season with salt and pepper and place skin side down in a roasting pan.
• Cook 30 to 35 minutes or until just done. Juices should run clear.
• Remove from the pan and cool until easy to handle. Remove the skin and discard. Pull the meat from the bones and shred into bite sized pieces.
• Melt the butter and olive oil together and add the onions and shallots. Cook and stir about 15 minutes until softened. Add the bell pepper and red chilli and continue to cook and stir about 5 minutes longer. Add the garlic and cook for another 2 to 3 minutes, stirring.
• Add the chicken broth, shredded chicken, sweet potatoes, tomatoes, dried marjoram leaves, bay leaves, salt and pepper and stir until combines. Bring to a low boil, then reduce the heat and simmer, uncovered, about 1 hour, until the potatoes are tender and flavours have developed. Skim any fat off the top as it cooks.
• Discard the bay leaves. Taste for seasoning, adding additional salt and pepper if needed. Serve in hot bowls with a dollop of sour cream on top of each. Sprinkle fresh herbs on top.

Steps:

• In a large saucepan, combine the chicken, 1-3/4 cups broth, Italian seasoning, garlic and paprika. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the potatoes, carrots, celery, onion and celery leaves. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender., In a small bowl, combine flour and remaining broth until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice.

Steps:

• Cook bacon and oil together in a large saucepan over medium heat, stirring occasionally, until crisp and browned, about 8 minutes.
• Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the saucepan.
• Add the chicken to the fat, skin side down.
• Cook until the skin is deeply browned, about 4 minutes.
• Turn and cook the other side until lightly browned, about 2 minutes; transfer to a plate.
• Pour off any fat in the saucepan.
• Add the butter to the saucepan and return to medium heat.
• Add the leeks and cook, stirring occasionally, scraping up any browned bits in the bottom of the saucepan, until tender, about 8 minutes.
• Stir in the stock with the potato and thyme.
• Return the chicken to the saucepan and bring to a boil.
• Decrease heat to medium-low; simmer until the chicken is cooked through and the potato is tender, about 25 minutes.
• Transfer the chicken to the cutting board; remove the skin and bones and coarsely chop the meat; set aside.
• Add the cream to the soup and heat until piping hot, but do not boil.
• Season with salt and pepper to taste.
• In batches, puree the soup in a blender and return to the saucepan.
• Serve hot, topping each serving with some of the chicken and bacon.