CHICKEN POTATO SOUP
Just like chicken noodle soup, but with potatoes instead of noodles!
Provided by Delittrell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 40.5 g, Cholesterol 35.3 mg, Fat 9 g, Fiber 5.9 g, Protein 16.8 g, SaturatedFat 1.3 g, Sodium 1301.7 mg, Sugar 5.9 g
MIKE'S FRIED CHICKEN
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat enough canola oil to come about 4 inches up the sides of a deep-fryer to 275 degrees F. Combine all of the dry ingredients in a large bowl. Wash and pat dry the chicken parts. Dip the chicken in the dry mixture and shake off the excess. Carefully add the chicken, in batches, to the hot oil and fry until golden brown, about 25 to 35 minutes. Chicken will float when done. Drain on paper towels, then arrange the chicken pieces on a serving platter and serve.
MIKE'S SPICY SOUTHWEST CHICKEN SOUP
Steps:
- In a saute pan over medium heat, warm 1 tablespoon of olive oil. Add yellow onion, garlic, and cilantro. Saute to a golden brown. In a food processor, combine the sauteed mixture and the Roma tomatoes and process until smooth.
- In the same saute pan, over medium heat, warm 1 tablespoon of olive oil. Add tomato mixture, cumin, and lime juice. Cook until thickened and darkened for 5 to 6 minutes, stirring frequently or as necessary to avoid scorching. Transfer mixture to a large saucepan.
- Over medium-low heat, add chicken stock and acho chile to saucepan. Simmer uncovered, stirring occasionally, until mixture is moderately thickened (approximately 30 minutes.) You may season, to taste, with salt and black pepper when this process is complete.
- While soup is cooking, cut tortillas into thin strips. In a frying pan over medium-high heat, heat the vegetable oil. Drop tortilla strips in hot oil. Turn with tongs until crisp and brown, approximately 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Place aside.
- Preheat the oven to 350 degrees F.
- Coat chicken breasts with Southwest seasoning mixture. Place on a sheet pan and bake until internal temperature is 145 degrees F. Remove from oven. Set chicken aside to rest. Chop into bite-sized pieces, preserving coating as much as possible.
- Place desired amount of fried tortilla strips in bowl, top with prepared baked chicken pieces. Ladle soup over top. Garnish with shredded cheese, tomato, avocado, and green onions. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
SOUTHWESTERN SLOW COOKER CHICKEN AND POTATO SOUP
Take the chill out of a brisk autumn or winter day with this spiced -up chicken soup. It's a perfect antidote for colds as well as bored taste buds. The recipe comes from Weight Watchers, 5 points.
Provided by Barb G.
Categories Chicken Breast
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano, and cumin in a 4-quart or larger slow cooker (crockpot); cover and cook on low heat setting for at least 6 hours.
- Stir in corn; cover and cook on high setting, about 30 minutes, serve.
CREAM OF CHICKEN AND POTATO SOUP
A wonderfully rich and flavorful soup that combines the richness of cream with chicken meat, potatoes, onions, chives and spices.
Provided by SHANCOCK
Categories Cream of Potato Soup
Time 1h30m
Yield 10
Number Of Ingredients 15
Steps:
- Melt the butter in a large pot over medium heat. Stir in the flour until absorbed thoroughly by the butter. Add the onion and chives and saute for 5 minutes. Pour in the cream, water, milk, cumin, salt, ground black pepper, garlic powder, thyme, potatoes and chicken. Reduce heat to low and let simmer for 1 hour. Remove from heat, let cool slightly, pour into individual bowls and garnish each with parsley.
Nutrition Facts : Calories 939.6 calories, Carbohydrate 32.3 g, Cholesterol 319.4 mg, Fat 82.6 g, Fiber 2.9 g, Protein 20.9 g, SaturatedFat 51.1 g, Sodium 680.6 mg, Sugar 6.3 g
MIKE'S CHICKEN AND POTATO SOUP
This is a hearty soup that is true comfort food! It is filling and makes a ton, so use a big, tall, soup pot! Everyone loves it in my house! Even my pickiest eater. As good as leftovers as it is when it is first made! Yummy!
Provided by barbieoliver
Categories Stocks
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Prepare vegetables first. Finely chop the peppers (all kinds), cilantro, garlic, and both kinds of onion. set aside.
- Cop carrots and celery to whatever size you desire. I like them chopped pretty small.
- Cut chicken breasts into small bite size pieces.
- In sauté pan, put the stick of butter and the olive oil to heat up on med/hi! Wait until this is completely hot. When hot, add chicken and cover with Mrs. Dash. Cook for 3 minutes on one side and then flip over. Add more Mrs. Dash and cook for 3 minutes on the other side.
- Add chicken and spices (ie: peppers, garlic, onions, cilantro) to tall soup pan. Add Let them sauté together for a few minutes. Then add equal parts chicken broth and water. I dump the broth in then fill the container up with water and put it inches Let that simmer on med/hi.
- Peel and cut potatoes into boiling squares (bite size). Add potatoes, corn, carrots, celery, and Rotel to soup. Bring to a boil on med/hi. You will know the soup is done when potatoes are soft.
- I hope you enjoy! This is my favorite meal!
Nutrition Facts : Calories 785, Fat 39.1, SaturatedFat 10.9, Cholesterol 72.1, Sodium 1122.2, Carbohydrate 91.1, Fiber 11.3, Sugar 12.4, Protein 26.3
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