Creamed chicken and potato soup
Need a gluten free main course? Creamed chicken and potato soup could be an awesome recipe to try. This recipe makes 4 servings with 378 calories, 22g of protein, and 23g of fat each. For $1.55 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. If you have butter, chicken breast, potatoes, and a few other ingredients on hand, you can make it. This recipe is liked by 67 foodies and cooks. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Casaveneracion. With a spoonacular score of 82%, this dish is outstanding. Try Light Creamed Potato Soup, Creamed sausage, potato and cabbage soup a la zuppa Toscana, and Creamed Potato Casseroles for similar recipes.
Servings: 4
Ingredients:
2 tbsps. of butter
breast of a small chicken
1 c. of chopped chicken meat
1/2 c. of cream
4 cloves of garlic
1 onion
pepper
2 to 3 potatoes
Equipment:
pot
Cooking instruction summary:
InstructionsCook the chicken breast in salted water by simmering for about 45 minutes. Remove the chicken from the broth, cool then separate the meat from the bones. Roughly chop the meat.Slice the onion. Crush and roughly chop the garlic.Peel the potatoes and cut into half-inch cubes.Melt the butter in a pot. Add the garlic and onion and cook until the onion starts to turn translucent.Pour in the broth.Add the chicken and potatoes.Season with freshly-ground pepper.Stir and bring to the boil.Lower the heat, cover and simmer for ten to 15 minutes or until the potatoes are tender.Take a few pieces of potato and taste. If soft enough, turn off the heat.Pour in half a cup of cream. Season with more salt and pepper, if necessary.Serve at once.
Step by step:
1. Cook the chicken breast in salted water by simmering for about 45 minutes.
2. Remove the chicken from the broth, cool then separate the meat from the bones. Roughly chop the meat.Slice the onion. Crush and roughly chop the garlic.Peel the potatoes and cut into half-inch cubes.Melt the butter in a pot.
3. Add the garlic and onion and cook until the onion starts to turn translucent.
4. Pour in the broth.
5. Add the chicken and potatoes.Season with freshly-ground pepper.Stir and bring to the boil.Lower the heat, cover and simmer for ten to 15 minutes or until the potatoes are tender.Take a few pieces of potato and taste. If soft enough, turn off the heat.
6. Pour in half a cup of cream. Season with more salt and pepper, if necessary.
7. Serve at once.
Nutrition Information:
covered percent of daily need
