Chicken and Potato Soup

 

Chicken and potato soup is a great variation of chicken soup.  I actually like this better than regular chicken noodle soup.  The broth is delicious and not heavy and the potatoes are cooked perfectly and are filling.  This soup is pretty easy to make and can be made in a large stock pot, electric pressure cooker, or crock pot.  I tend to make it in the electric pressure cooker, and make a full pot and freeze into batches.  Feel free to half the recipe for smaller households.  Also, this soup is perfect for anytime of the year and great for lunch or dinner.

 

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Ingredients

• 1 tablespoon olive oil
• 1 stick of unsalted  butter
• 1 medium onion, chopped
• 3 medium carrots or 1/2 bag of baby carrots, chopped
• 3-4 celery sticks, chopped
• 3 garlic cloves (minced) or 3 teaspoons of minced garlic
• 1/2 tablespoon dried or fresh rosemary
• 1/2 tablespoon chopped fresh thyme or dried thyme
• 2 pound chicken breast (4-5 Chicken Breasts), cubed and seasoned
  • Seasonings for cubed chicken breasts – lightly shake these seasonings over the cubed chicken and mix with your hands
    • Adobo seasoning
    • Granulated garlic
    • Spanish style paprika
    • Ground cumin
    • Tony Chacheres creole seasoning
    • Corse black pepper
    • Dried parsley
• 4 tablespoons all-purpose flour
• 3 cups milk or Half & Half
• 3 1/2 pounds potatoes, peeled and cubed
• 2 cartons of cups chicken broth
• 3 cups  of shredded cheddar cheese
• 1 bunch of roughly chopped fresh parsley or 2 Tablespoons of dried parsley flakes
• Corse black pepper to taste

Supplies

• Large stock pot with lid or instant pot (pressure cooker)
• Cooking utensils
• Cutting board
• Sharp knife
• Large prep bowl
• Cooking shears
• Mini chopper
• Potato peeler

Directions For Chicken and Potato Soup

Sauté the Vegetables

• 2 Tablespoon olive oil
• 1 stick of unsalted butter
• 1 medium onion, chopped fine
• 3 medium carrots or half a bag of baby carrots, chopped
• 3-4 large celery sticks, chopped

• Cut the vegetables into 1/2 inch pieces.  So try to cut the carrots, and celery into the same sizes, so they cook evenly.

• Next, in a large pot, melt a combination of butter and olive oil over medium heat.
• Then add the diced onions, carrots, and celery.

• Sauté these vegetables for 7-8 minutes, stirring occasionally until they start to soften and become fragrant.

Add Herbs and Chicken

• 3 garlic cloves(minced) or 3 teaspoons of jar minced garlic
• 1/2 Tablespoon or dried rosemary or 1 Tablespoon of chopped fresh rosemary
• 1/2 Tablespoon chopped fresh thyme or dried thyme
• 2 pounds (4-5) chicken breast

• Stir in the minced garlic, rosemary, and thyme, allowing the herbs to cook with the vegetables for another 1-2 minutes.

• Then add the chicken breast pieces to the pot and cook until the chicken is browned on all sides, ensuring the flavors mix well together.

Thicken the Base

• 4 heaping Tablespoons of all-purpose flour
• 4 cups of Half & Half or milk

 

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• Sprinkle the flour over the chicken and vegetables, stirring well to ensure everything is coated.  So reduce the heat if you need to, so that nothing burning on the bottom.

• Then, slowly pour in the half & half or milk, adding a little at a time and stirring constantly to make the mixture smooth and prevent any lumps from forming.  Also, you will notice the soup thicken as it cooks.

Add Potatoes and Broth

• 3 pounds of potatoes, peeled and cubed

• 2 – 32 oz cartons of chicken broth

• Next, add the diced potatoes to the pot, followed by the chicken stock.

• Then, stir well, scraping up any browned bits from the bottom of the pot.

• Next bring the mixture to a boil, then reduce the heat to low, allowing the soup to gently simmer for about 30-40 minutes or until the potatoes are tender. So if you are using an electric pressure cooker (Instant Pot), set the pressure cooker to 20 minutes.

Melt the Cheese and Season

• 3  cups of shredded cheddar cheese
• 1 bunch of roughly chopped fresh parsley or 2 Tablespoons of dried parsley flakes
• Freshly ground black pepper to taste

Add the low-fat cheddar cheese to the pot, stirring until it is completely melted into the soup, giving a rich, creamy texture. Stir in the fresh parsley and season the soup with freshly ground black pepper to taste, adjusting as needed. So, if you are using a pressure cooker, turn on to sauté mode and cook just until cheese is melted.

Enjoy your comforting chicken and vegetable soup!