Chicken Potato Soup Recipe

Chicken potato soup is a hearty and comforting dish that’s perfect for a chilly day or when you’re craving a warm and satisfying meal. This easy-to-make recipe combines the flavors of tender chicken, creamy potatoes, and a variety of delicious seasonings. Let’s dive into how to make this delightful chicken potato soup.

Ingredients

To prepare this delicious soup, you’ll need the following ingredients:

• 2 boneless, skinless chicken breasts
• 4 medium-sized potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

Follow these steps to make a flavorful chicken potato soup:

1. Cook the Chicken:
   • Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until they’re no longer pink in the center, usually about 6-8 minutes per side. Remove the chicken from the pot and set it aside.
2. Saute the Aromatics:
   • In the same pot, add the chopped onion and garlic. Saute for about 2 minutes or until they become fragrant and translucent.
3. Add Vegetables:
   • Add the diced potatoes, carrots, and celery to the pot. Stir and cook for another 5 minutes to allow the vegetables to soften slightly.
4. Season the Soup:
   • Pour in the chicken broth, heavy cream, dried thyme, dried rosemary, salt, and black pepper. Stir the mixture well to combine.
5. Simmer:
   • Return the cooked chicken to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes. This allows the flavors to meld, and the potatoes and chicken to become tender.
6. Shred the Chicken:
   • Remove the chicken breasts from the soup and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
7. Garnish and Serve:
   • Before serving, taste the soup and adjust the seasonings if needed. Sprinkle some fresh parsley on top for a burst of color and flavor.

Serving Suggestions

This chicken potato soup is a complete meal on its own, but it pairs wonderfully with a crusty baguette, crackers, or a simple side salad for a balanced and satisfying dinner.

Variations to Try

Feel free to personalize your chicken potato soup by adding ingredients like chopped spinach, sweet corn, or diced bell peppers for added color and nutrition. You can also experiment with different herbs and spices to suit your taste.

Conclusion

Chicken potato soup is a classic comfort food that warms both the body and soul. With its creamy texture, rich flavors, and hearty ingredients, it’s sure to become a favorite in your kitchen. Whether you’re cooking it for a weeknight dinner or to enjoy on a lazy Sunday, this recipe will fill your home with delicious aromas and leave your taste buds satisfied.

Get ready to savor the wonderful combination of chicken and potatoes in a warm and flavorful soup. Enjoy every spoonful of this comforting dish!

Source: thecozycook.com

Yield: 4

Chicken Saltimbocca

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Chicken Saltimbocca is a classic Italian dish known for its rich flavors and elegant presentation. The name "Saltimbocca" means "jumps in the mouth," which perfectly describes the delightful burst of flavors you'll experience with each bite. This dish traditionally features chicken breasts topped with prosciutto and sage, then cooked in a savory white wine sauce. It's a perfect choice for a special dinner or when you want to impress guests with a restaurant-quality meal at home.

Prep Time 10 minutes

Cook Time 25 minutes

Ingredients

• 4 chicken cutlets or chicken breasts (1 1/2 lbs pounded thin (1/4 inch))
• 4 tablespoons olive oil (divided)
• 6 slices prosciutto
• 4 thin slices provolone cheese
• 1 tablespoon fresh sage (chopped + 12 full leaves)
• 3 cloves garlic (minced)
• 2 tablespoons unsalted butter
• 1 small shallot (minced)
• 1/4 cup dry white wine
• 1/2 cup low sodium chicken broth
• Juice of 1/2 a lemon (about 2 tablespoons)
• 1/2 teaspoon red pepper flakes
• Freshly ground black pepper

Instructions

• Using a mallet or meat tenderizer, pound the chicken to a thin even consistency, about 1/4 inch. Rub 1 tbsp of olive oil on the breasts and add some freshly ground black pepper.

• Turn oven to 400 degrees F.

• In a cast iron skillet over medium/low heat, add 3 tbsp of olive oil. Once shimmering, add the 12 pieces of whole sage leaves spread out in the skillet. Allow to lightly “fry” for about 30 seconds. Remove from the pan using tongs and set aside on paper towel to drain excess oil.

• Turn the heat to medium/high and add the chicken to the skillet. Allow the chicken to sear/brown for about 2 minutes on each side. Remove from the skillet and set aside on a plate.

• Return the skillet to medium heat and add 2 tbsp unsalted butter. Once the butter has melted, add in the minced sage, garlic, and shallots. Sauté for 1 minute, until the garlic becomes fragrant. Add in the 1/4 cup of white wine and allow the pan to deglaze and the liquid to reduce by half. Once liquid has reduced, add in the chicken broth, fresh lemon juice, and red pepper flakes. Stir all the ingredients together and lower the heat to low.

• Return the chicken back into the skillet. Place 2 pieces of the lightly fried sage leaves on each piece of chicken, followed by a slice of prosciutto. For the larger pieces of chicken you can use two slices to ensure the top of the chicken is covered. Then place one slice of provolone over the prosciutto, followed by 1 more sage leaf on top.

• Place skillet in the oven for 10 minutes until the chicken is fully cooked through (165 degrees F internal temperature) and the cheese is melted and bubbly. If you want the cheese more melted/browned, low broil for 1 minute. Carefully remove from the oven and serve along with your favorite side dish.

Notes

Prosciutto and provolone are naturally salty, which is why I didn’t add extra salt to the dish. Be mindful if adding extra salt.

Nutrition Information:

Amount Per Serving: Calories: 449