CHICKEN POTATO SPINACH SOUP
Provided by Food Network
Time 25m
Yield 4 c (960 ml)
Number Of Ingredients 8
Steps:
- 1.Place broth, skim milk, onion, two potatoes, and rosemary into the Vitamix container and secure lid.
- 2.Select Variable 1.
- 3.Turn machine on and slowly increase speed to Variable 10, then to High.
- 4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
- 5.Reduce speed to Variable 3 and remove the lid plug.
- 6.Add spinach and reserved potato through the lid plug opening and blend until potato is chopped, about 10 seconds.
- 7.Drop in chicken and blend for an additional 5 seconds.
- For recipe variation, use vegetable bouillon cubes and omit chicken stock to make this recipe suitable for vegetarian diets.
CHICKEN VEGETABLE SOUP WITH POTATOES
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.
Nutrition Facts : Calories 219 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 619mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN AND POTATO SOUP
Instead of just plain potato soup, add some chicken and a few veggies. You're sure to like it!
Provided by TD37
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 29.1 g, Cholesterol 60.6 mg, Fat 5 g, Fiber 4.1 g, Protein 24.3 g, SaturatedFat 2.2 g, Sodium 238.9 mg, Sugar 4.4 g
CREAMY CHICKEN POTATO SOUP
Any time I serve this thick comforting soup, I'm asking for the recipe. Because it is loaded with chunks of potatoes and chicken, no one suspects that it's low in fat. -Carla Reid of Charlottetown, Prince Edward Island
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 232 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 646mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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
CHICKEN AND POTATO CHOWDER
Just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.
CHICKEN AND POTATO FLORENTINE SOUP
On a recent visit to Olive Garden, I tried their Chicken and Potato Florentine Soup and savored every bite. Later, I tried to order some for take out only to learn that it was no longer on their menu. I hoped that someone had created a copycat recipe. But my searching only revealed that others also loved this soup and were looking for a copycat recipe. I only had the soup once -- and that was several weeks ago. This is my attempt.
Provided by Peprich
Categories Potato
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat butter and olive oil in Dutch oven. Add onion and garlic; saute until translucent.
- Add broth, water, tomatoes, basil, sugar, Italian seasoning, paprika and pepper. Bring to a boil and simmer 10 minutes.
- Peel and thinly slice potatoes. Add to tomatoes and simmer 30-40 minutes, until potatoes are almost tender.
- Add chicken and spinach. Simmer 10-15 minutes.
- Blend 2 cups of soup with half and half and cream cheese. Pour into Dutch oven; blend and heat through.
- Stir in balsamic vinegar.
Nutrition Facts : Calories 444.1, Fat 20.9, SaturatedFat 9.4, Cholesterol 69.4, Sodium 698.4, Carbohydrate 46.8, Fiber 7.5, Sugar 7.8, Protein 20.6
CHICKEN, POTATO, AND LEEK SOUP
Make and share this Chicken, Potato, and Leek Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
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.
CHICKEN AND SWEET POTATO SOUP
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.
Nutrition Facts : Calories 409, Fat 19 grams, SaturatedFat 9.5 grams, Cholesterol 87 milligrams, Sodium 1185 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 23 grams
CHICKEN AND POTATO BAKE
Whip up a Chicken and Potato Bake for an easy dinner any night of the week!
Provided by Blair Lonergan
Categories Dinner
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.
- Melt 2 tablespoons of the butter in a small bowl. Toss with the Corn Flake crumbs and set aside to use for the topping later.
- Arrange the potatoes in the bottom of the dish. Spread onion over top. Cut remaining 6 tablespoons of butter into thin pats. Dot the potatoes and onions with the pats of butter.
- Place chicken on top of the butter. Season with salt and pepper.
- In a small bowl, whisk together soup and milk. Pour the soup mixture evenly over the chicken.
- Cover and bake for 1 hour. Remove the cover, sprinkle buttered Corn Flake crumbs over top, and bake for about 10-15 more minutes (or until topping is golden brown and potatoes are tender). Garnish with fresh parsley just before serving.
Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 478 kcal, Carbohydrate 59 g, Protein 20 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 79 mg, Sodium 854 mg, Fiber 3 g, Sugar 7 g
BROCCOLI, POTATO & CHICKEN SOUP
This easy, creamless soup looks big on effort but is not. Potatoes provide the soup with body and Emmental cheese lends its distinctive flavour. This makes a lot, and is perfect for company. It doesn't require a lot of time to put together, and the delicious combination of broccoli, cheese, and chicken makes this recipe well worth a try!
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 10
Number Of Ingredients 14
Steps:
- Cut the chicken breast into bite size pieces. Melt 1 tablespoon (15 mL) of butter in a large non-stick soup pot. Sauté chicken in butter until lightly browned and thoroughly cooked. Remove from pot and set aside.
- Melt the rest of the butter and sauté the onion and garlic until translucent - about 5 minutes. Stir occasionally.
- Remove stems from broccoli (about 4 heads). Separate heads into small bite size florets and set aside. Peel, halve and chop the stems. Add chopped stems to the soup pot with the diced potatoes and sauté another 5 minutes stirring occasionally.
- Add chicken broth, water, salt, pepper, nutmeg and tarragon. Bring to a boil and simmer until vegetables are tender; about 10 minutes. Puree soup.
- Stir in the cooked chicken breast and broccoli florets and simmer until florets are tender crisp - about 10 minutes.
- To serve ladle into bowls and garnish with grated Emmental "Swiss" cheese.
Nutrition Facts :
More about "chicken and potato soup food"
CHICKEN AND POTATO SOUP - HEALTHIER DISHES
From healthierdishes.com
5/5 (2)Total Time 55 minsCategory MainCalories 420 per serving
- Preheat oven to 350°F. On a rimmed baking sheet lined with parchment paper, lay the chicken breasts skin side up. Rub them all over with oil and sprinkle salt and pepper on them. Place into oven and roast for 35-40, until done. Remove from the oven and let cool until you can handle them. Remove the skin, pull the chicken off the bones and shred it into bite-sized pieces using your hands or two forks. Cover and set aside.
- While the chicken is cooling, heat two tablespoons of oil in a 5-quart dutch oven or soup pot over medium heat. Add the onions and celery to the pot and let cook until softened, about 5-6 minutes. Stir in the flour and let cook for 1 minute.
- Pour in the chicken stock and water. Add the potatoes, carrots, thyme, bay leaf and sea salt to the pot and stir. Bring to a boil, reduce heat to medium-low and let simmer uncovered until potatoes and carrots are tender, about 20 minutes. Remove the bay leaf. Stir in the chicken, let heat through (about 2 minutes), then add fresh parsley and serve.
CHICKEN AND POTATO VEGETABLE SOUP - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
5/5 (7)Total Time 55 minsCategory Lunch, SoupCalories 256 per serving
- In a pot heat up the oil, add the bay leaf, chopped onion and leek, stir and cook gently for about 4 minutes until softened, stirring often.
- Add the potatoes, carrot, celeriac and hot vegetable stock, cover and bring to the boil. Lower the heat and simmer for 30-35 minutes or until the vegetables are fully cooked. Stir occasionally.
- Remove from the heat, carefully take the chicken out of the pot and place on a chopping board. Separate the meat from the bone, chop the meat roughly and put back into the pot along with the peas.
ROSEMARY CHICKEN, BACON AND POTATO SOUP RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Category Chicken SoupServings 4Total Time 45 mins
- In a stockpot, crisp the bacon over medium-high heat. Stir in the onion and rosemary and cook until onions are soft and translucent, about 3 minutes.
- Stir in chicken stock, potatoes, Worcestershire sauce and cooked chicken. Bring to a gentle boil, and then reduce heat and simmer for about 10 minutes or until the potatoes are tender. Season with salt and pepper to taste and serve hot.
10 BEST HOMEMADE CHICKEN SOUP WITH POTATOES RECIPES - …
From yummly.com
CHEESY CHICKEN POTATO SOUP - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
4.4/5 (36)Category Main Course, Main Dish, SoupCuisine AmericanTotal Time 50 mins
- Add chicken, potatoes, carrots, celery, onion, salt, pepper, and chicken broth to a pressure cooker. Cook on high pressure for 8 minutes. Quick release.
- Set pressure cooker to sautee setting. Melt butter. Add flour. Whisk until combined and slightly golden brown. Slowly, and while whisking add milk. Continue whisking and cooking until sauce has thickened. Add grated cheese to the sauce. Stir until melted.
CHICKEN POTATO SOUP (CREAMY AND CHUNKY!) - PINCH AND SWIRL
From pinchandswirl.com
5/5 (4)Total Time 40 minsCategory Main CourseCalories 302 per serving
- Place the chicken breasts in a large soup pot or Dutch oven (5-1/2 to 7-quart). Add broth to cover chicken by 1-inch (add water if needed) and bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Transfer chicken to plate and let cool slightly. When cool enough to handle, shred into bite size pieces.
- Meanwhile, add leeks, carrots, celery, potato, and thyme to broth and bring to boil; reduce heat and simmer 10 minutes, or until vegetables are tender.
- Add cooked chicken and half and half and season to taste with salt and freshly ground black pepper; cook and stir until heated through. Ladle into soup bowls and serve.
CREAMY CHICKEN POTATO SOUP - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.5/5 (19)Category Main CourseCuisine AmericanTotal Time 25 mins
- In a large pot or saucepan, melt the butter and saute the onion, celery, and carrots over medium heat until soft.
- Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minutes or until potatoes are fork tender.
- Stir in the cream cheese until melted. Add more milk to thin out if needed to achieve desired consistency.
SIMPLE CHICKEN POTATO SOUP | RECIPE | ELLE REPUBLIC
From ellerepublic.de
4.1/5 (121)Total Time 55 minsCategory SoupCalories 420 per serving
- Heat the oil in a large pot over medium heat. Add the smoked bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes, until softened.
- Place the whole chicken breast halves on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, salt, and black pepper. Simmer on medium until the potatoes become very soft and thicken the broth, about 40 minutes.
- Remove the chicken breast from the pot. Use two forks to pull the meat apart so that it is shredded (or chop into cubes). Add the chicken back to the pot along with the fresh parsley. Stir to combine.
CHICKEN AND POTATO SOUP - MEALTHY.COM
From mealthy.com
4.5/5 (5)Category LunchServings 8Total Time 30 mins
- Melt ghee in a large stock pot on medium-high heat. sauté onion in hot ghee until tender, 2 to 3 minutes.
- Bring the mixture to a boil, reduce heat to medium-low, and cook potatoes at a simmer until fork-tender, 8 to 10 minutes.
CREAMY CHICKEN POTATO SOUP - GONNA WANT SECONDS
From gonnawantseconds.com
Cuisine AmericanTotal Time 1 hrCategory Chicken Dinner, Main Course, SoupCalories 469 per serving
- Cook the bacon in a large pot, stirring often, until crispy. Remove to a paper towel-lined plate; set aside. Remove and discard (or save for another recipe) all but 1/4 cup of pan drippings.
- Add the butter to the pot and melt over medium-low heat. Saute onion, carrot, celery, and garlic until soft, about 6-8 minutes. Sprinkle flour over vegetables and continue to cook, whisking constantly for about 4-5 minutes or until flour is lightly toasted and fragrant.
- Return pot to heat, add Better Than Bouillon, thyme, bay leaf, salt, black pepper, and potatoes. Bring to a boil, then immediately reduce heat and simmer, uncovered until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, and heavy cream and simmer until chicken is heated through about 10 minutes.
INSTANT POT CHICKEN POTATO SOUP (STOVE TOP OPTION ...
From cottercrunch.com
4.2/5 (17)Total Time 25 minsCategory SoupCalories 303 per serving
- Using a sharp knife, cut each ear of corn into 3 pieces (about 2 ½ inches long). Set aside on a plate.
- In an electric pressure cooker, combine 5 ½ cups water, the potatoes, chicken, scallions, and chicken bouillon. Seal and cook on high pressure for 10 minutes (see notes), until the potatoes are tender. Natural release, then open when the pressure subsides. Press the sauté button. Add the corn and cook, uncovered, until the corn is tender, 5 more minutes.
- To serve, place a piece of corn in each of 6 bowls, then ladle about 1 2/3 cups of soup into each. Top the bowls with 1 ounce avocado, 2 teaspoons crème fraiche (or dairy free cream), and ½ tablespoon of the capers. If desired, add 1 teaspoon of the caper brine to each bowl.
COLOMBIAN (AJIACO) CHICKEN AND POTATO SOUP - FOOD FIDELITY
From foodfidelity.com
5/5 (18)Category SoupCuisine ColombianCalories 316 per serving
- Place the chicken breasts in a baking dish topped with the onion, garlic, salt, and pepper. Cover and refrigerate overnight.
- Add the chicken along with marinade ingredients to the pot and brown the chicken on both sides.
CHICKEN POTATO SOUP (WITHOUT MILK) - BERLY'S KITCHEN
From berlyskitchen.com
Reviews 17Calories 160 per servingCategory Soup, Chili, And Stew Recipes
- In a large stock pot or Dutch oven, heat two tablespoons of olive oil or butter over low-medium heat. Add the carrots, celery, and onion. Cook the vegetables for 7 to 8 minutes until they begin to soften and the onions become translucent. Add the garlic and cook for an additional 30 seconds.
- Next, add the bay leaves, thyme, salt, pepper, broth, and chicken breast. Bring the soup to a simmer and cook over medium heat for 40 to 50 minutes. Add the potatoes, and continue to cook for an additional 20 minutes or until the potatoes are tender and the chicken can be shredded with a fork.
- Remove the chicken breast to a waiting plate and use two forks to shred. Discard the thyme sprigs and bay leaves, then return the shredded chicken to the pot. Stir to combine. Serve hot. Store leftovers in the refrigerator for up to 3 days.
COLOMBIAN AJIACO (CHICKEN AND POTATO SOUP) - DELISH D'LITES
From delishdlites.com
Cuisine ColombianCategory Main Course, SoupServings 8Total Time 55 mins
- Heat olive oil in a large soup pot over medium heat. Add garlic and green onions, cook for 1 minute.
- Add water, Better Than Bouillon Roasted Chicken Base, chicken breasts, cilantro, guascas and bring soup to a boil. Reduce heat to medium-low and simmer until chicken is cooked throughout, about 20 minutes.
- Remove chicken and set aside to cool. Add potatoes and corn and cook until tender, about 15 minutes. In the meantime, use a fork to shred chicken breasts. Add shredded chicken back to soup and simmer on low another five minutes. Season to taste with more salt, pepper, or guascas if needed.
HEALTHY CROCKPOT POTATO SOUP WITH CHICKEN (VIDEO) - A ...
From aspicyperspective.com
4.8/5 (103)Calories 314 per servingCategory Soup
- Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6-quart slow cooker.
- Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
- Place the lid on the slow cooker. Turn on high and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it's cooked through, you can remove the chicken and refrigerate it until the potatoes are tender and breaking apart. If you happen to have a slow cooker, you do not want to overcook the chicken.)
- Remove the chicken breast from the crock. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)
CROCK POT POTATO SOUP WITH CHICKEN - SLOW COOKER CHICKEN ...
From eatingonadime.com
5/5 (2)Total Time 6 hrs 50 minsCategory SoupCalories 466 per serving
- Add the potatoes, garlic, onion, chicken, carrots, celery, seasonings and chicken broth to the crock pot.
- Remove chicken and then with a whisk mix up the remaining ingredients in the crockpot to break up the potatoes and thicken the broth.
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5/5 (2)Total Time 30 minsCategory SoupCalories 366 per serving
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Cholesterol 7 mgTotal Calories 224Saturated Fat 0 gTotal Fat 3 g
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