CHICKEN, SPINACH, AND POTATO SOUP
This delicious, fresh soup combines all of the great features of a full dinner into one bowl.
Provided by Catherine Ann
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring chicken thighs, chicken stock, and water to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low, and continue simmer in until the chicken is no longer pink in the center, about 20 minutes. Remove the chicken thighs, and set aside to cool. Reserve the broth.
- While the thighs are cooling, heat olive oil in a large pot over medium heat. Stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the potatoes, then strain the reserved cooking liquid into the pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes are tender, about 25 minutes.
- Cut the cooked chicken into cubes and add to the simmering potatoes. Cook for 5 minutes, then stir in the garbanzo beans, spinach, and roasted pepper; simmer 10 more minutes. Season to taste with salt and pepper, and sprinkle with grated Parmesan cheese before serving.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 33.8 g, Cholesterol 37.2 mg, Fat 10.8 g, Fiber 5.8 g, Protein 17.1 g, SaturatedFat 2.5 g, Sodium 504.3 mg, Sugar 2.2 g
ROTISSERIE CHICKEN NOODLE SOUP
A hearty chicken noodle soup perfect for a cold day or a sick little one.
Provided by Michelle Molina
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.
- Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 36.9 g, Cholesterol 99.5 mg, Fat 10.3 g, Fiber 4 g, Protein 28.5 g, SaturatedFat 2.4 g, Sodium 1018.9 mg, Sugar 5.8 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 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.
ROTISSERIE CHICKEN MUSHROOM SOUP RECIPE
This easy chicken mushroom soup recipe is pure comfort in a bowl. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner.
Provided by Alida Ryder
Categories Soup
Time 25m
Number Of Ingredients 11
Steps:
- Heat a splash of olive oil or a knob of butter in a large pot.
- Cook the onion and celery until soft and translucent.
- Add the mushrooms and cook until golden brown.
- Add the thyme and garlic and cook until fragrant.
- Pour in the stock and cream then bring to a simmer.
- Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes.
- Season with salt and pepper and add lemon juice to taste.
- Serve the soup with bread of your choice.
Nutrition Facts : Calories 358 kcal, Carbohydrate 14 g, Protein 51 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 165 mg, Sodium 1515 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
COMFY CREAMY CHICKEN POTATO BACON SOUP
This is a soup that has comfort food written all over it! My husband loves it so I can say that it is good enough to share. Made during a cool, fall or winter evening is ideal. I do hope that you enjoy.
Provided by CAREBEARCOOKING
Categories Pork
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion, carrots, celery, potatoes and garlic in butter for about 10 minute.
- Add flour, stir and cook for about a minute.
- Add chicken stock and tomatoes.
- Bring to a boil, then simmer for 5 minutes. Add milk and heavy whipping cream.
- Cook for 15-20 minute Stir in cheese until it melts, add bacon. Serve and enjoy!
CHEESE, BROCCOLI, POTATO, CHICKEN SOUP
Make and share this Cheese, Broccoli, Potato, Chicken Soup recipe from Food.com.
Provided by Bobbie
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
- In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
- Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
- 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
- Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.
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.
CREAMY CHICKEN & POTATO SOUP
Time 45m
Number Of Ingredients 14
Steps:
- In a large pot, saute onion in the butter. Once onions are translucent and cooked through, add chicken broth, carrots, potatoes and chicken. Bring to a boil, put lid on pot and lower temperature to a simmer. Simmer for 15 minutes. Add parsley, salt, pepper and corn. Mix well. If adding bacon, add it here. In a separate bowl blend cream cheese with hand mixer. Add 1/2 cup of soup broth to cream cheese mixture a little at a time, blending after each addition. This will help cream cheese from curdling and turn your cream cheese into a liquid mixture. Add cream cheese mixture to soup, stir. In same cream cheese bowl, add flour and milk 1/4 cup at a time until well blended. Add this to soup. Serve immediately. Bring to a boil and boil for 2 minutes until mixture thickens slightly.
CREAMY CHICKEN CURRY SOUP
Coconut milk provides creaminess and just a touch of sweetness for this rich, flavorful soup. Leftover rotisserie chicken works perfectly in this recipe. Start off with a green salad and add some naan or other flatbread for a tasty and quick dinner.
Provided by Bibi
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.
- Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.
- Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 17.4 g, Cholesterol 68.3 mg, Fat 22.5 g, Fiber 4.2 g, Protein 28.5 g, SaturatedFat 13.9 g, Sodium 444.8 mg, Sugar 4.3 g
CREAMY ROTISSERIE CHICKEN & POTATO SOUP
Make and share this Creamy Rotisserie Chicken & Potato Soup recipe from Food.com.
Provided by Walmart
Categories Chicken
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- In a stockpot, cook frozen pepper and onion vegetable blend with 1 tablespoon of butter on medium to medium-high heat for 5 minutes or until peppers are soft and onions are translucent in color. Add potatoes and chicken stock. Bring soup to a boil then cover and reduce heat down to medium-high. Cook for 10-15 minutes until potatoes are tender. Once potatoes are tender, remove lid, add shredded chicken and cream of celery soup. Stir until combined. Cook an additional 5 minutes.
- This dish was created by Walmart Mom, Heather Batts.
- Tips.
- Serve in your favorite soup bowl with crackers. Season with salt & pepper to taste.
CREAMY POTATO SOUP RECIPE
This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best potato soup I've ever had. And it only takes about 30 minutes to make!
Provided by Karen
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
- Peel the carrots and dice about the same size as the potatoes. Add to the pot.
- Smash and mince 1 clove of garlic and add to the pot.
- Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
- Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
- Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
- Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
- Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
- Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
- Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
- Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
- Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
- Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
- Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?
Nutrition Facts : Calories 273 kcal, Carbohydrate 27 g, Protein 7 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 43 mg, Sodium 759 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving
CREAMY CHICKEN POTATO SOUP
This soup is loaded with chunks of potatoes and chicken, but is low in fat. Each serving is 1 1/3 cups. Diabetic Exchanges: 2 very lean meat, 1 1/2 starch, 1/2 fat-free milk. This recipe comes from Carla Reid. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Weeknight
Time 27m
Yield 6 serving(s)
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.
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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.
ROTISSERIE CHICKEN AND POTATO CHOWDER - COUNTRY LIVING
From countryliving.com
5/5 (2)Servings 7Cuisine AmericanTotal Time 40 mins
- Cook bacon in a large pot over medium heat until browned and crisp, 7 to 8 minutes; transfer to a paper towel-lined plate with a slotted spoon.
CHICKEN AND SWEET POTATO SOUP - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Total Time 40 minsCategory SoupCalories 250 per serving
- Add the onion, carrots, and celery. Cook for 4-5 minutes until beginning to become tender. Add the sweet potatoes and cook for 3-4 minutes, until beginning to brown slightly. Add the garlic, turmeric, and Italian seasoning. Cook for 1 minute until fragrant.
- Add the chicken broth and bring to a simmer. Let cook for 10-15 minutes until sweet potatoes are almost tender. Add the couscous and cook for 9-11 minutes until tender. Add the chicken.
CREAMY CHICKEN & POTATO SOUP - SOUTH YOUR MOUTH
From southyourmouth.com
Servings 10-12Total Time 40 hrs 5 mins
CREAMY CHICKEN AND POTATO SOUP - FOOD DUCHESS
From foodduchess.com
Cuisine AmericanCategory Lunch, Main Course, SoupServings 8Total Time 40 mins
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18 DELICIOUS CREAMY SOUP RECIPES - THE SPRUCE EATS
From thespruceeats.com
Occupation Food Writer And Cookbook AuthorPublished 2021-01-11Estimated Reading Time 4 mins
- Copycat Chicken Gnocchi Soup. There's no need to make a special trip to Olive Garden to enjoy one of their most popular dishes—you can make a copycat chicken gnocchi soup at home.
- Gluten-Free Creamy Vegan Carrot Soup With Coconut. You can still make a creamy soup without using a drop of dairy. This easy vegan carrot soup uses coconut milk to add body and a hint of sweetness while still fitting into your diet.
- Creamy Potato Soup With Ham. Potato soup is a real stick-to-your-bones dish, especially with the addition of ham. It's a great way to use up leftover meat from the night before.
- Creamy Fish Chowder. Fish chowder is a complete meal featuring lean white fish and tender veggies. The creaminess comes from a flour and milk mixture, making it lower fat than chowders calling for heavy cream.
- Creamy Semi-Homemade Chicken Noodle Soup. A heartier take on chicken noodle soup, this recipe uses canned creamed soups as a shortcut. Use leftover or rotisserie chicken to make it an extra easy meal fit for a winter weeknight.
- Turkey and Sweet Potato Soup. Sweet potatoes add nice color and lightly sweet flavor to this turkey soup. The delicious dish comes together in under 45 minutes and tastes great the next day for lunch.
- French Pumpkin Soup. Pumpkins aren't just for pie. Once peeled, cubed, and cooked, this vegetable makes a creamy base for a blended pumpkin soup. Paired with potatoes and a small dollop of cream, it's filling and flavorful.
- Fresh Salmon Chowder. Salmon chowder is the creamy, hearty soup of your dreams. With cheese, potatoes, cream, and fresh fish, everyone will dig into this crowd-pleaser.
- Vegetarian Harissa-Spiked Creamy Parsnip Soup. Parsnips take on a lightly sweet flavor and creamy texture when cooked, making them ideal for a blended soup.
- Chicken Pot Pie Soup. Take all of the comforting flavors of chicken pot pie and transform them into an easy soup. The broth is thickened with flour and a little heavy cream.
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.
CREAMY SWEET POTATO CHICKEN SOUP - AVERIE COOKS
From averiecooks.com
4.4/5 (42)Total Time 45 minsCategory 30-minute MealsCalories 267 per serving
- To a medium kettle, add the chicken breasts, cover with about 2 inches of water, salt the water to taste (about 1 or 2 teaspoons kosher salt), bring to boil over medium-high heat, and allow the chicken to boil for about 10 t0 15 minutes, or until poached and cooked through. Tip - Don't overcook your chicken once it's done. Cooking time will vary on how thick the chicken breast(s) are, how rapidly your water is boiling, etc. While chicken in poaching, start sautéing the vegetables in step 3 so that you are multi-tasking and saving time.
- When the chicken is done, remove it from the water, and allow it to rest for 5-10 minutes on a cutting board before shredding it with two forks. I save the poaching water and add this into my stockpot in step 5 although it's optional.
- To a large Dutch oven or stockpot, add the olive oil, onion, carrots, celery, and saute the vegetables over medium-high heat for about 7 minutes, or until they're beginning to tenderize; stir intermittently.
LIGHT CREAMY CHICKEN NOODLE SOUP - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (67)Total Time 1 hr 10 minsCategory Soup
- Over medium heat, melt the butter in a large pot or dutch oven (4 quart or larger). Add the onion, carrots, celery, and garlic. Sauté for around 7 minutes or until the vegetables are soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes.
- Next, add the broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. Taste the soup. Does it need more seasoning like salt, pepper, etc? Add some. Add the chicken, milk/half-and-half, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Once again, taste the soup and add more seasoning as desired. Serve the soup warm.
- Cover and store leftovers in the refrigerator for up to 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more chicken broth to the leftovers if it’s too thick– I always do. (Soup thickens in the refrigerator as the noodles and potatoes soak up the liquid.)
CREAMY, LEMONY CHICKEN AND POTATO SOUP: AN INSTANT POT ...
From oursavorylife.com
Estimated Reading Time 7 mins
- If your crockpot has a sauté function, set to sauté and follow steps 1-4 above. If your crockpot does not have a sauté function, just add all ingredients into crockpot.
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 CHOWDER SOUP - A CULTIVATED NEST
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Cuisine AmericanEstimated Reading Time 3 minsCategory Soup
- You can now add the potato cubes, and allow them to simmer until softened. A one inch or less cube is the ideal size, as they will cook quickly.
- While the potatoes are cooking, cook your bacon in another pan, reserving the grease as you do. Set the bacon aside to drain further.
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.
CREAMY ROASTED CHICKEN, POTATO, AND NOODLE SOUP | BETTER ...
From bhg.com
4/5 (22)Total Time 1 hrServings 1.25Calories 356 per serving
- Meanwhile, in a 4- to 5-quart Dutch oven heat oil over medium heat. Add onion, carrot, and celery; cook for 5 minutes, stirring occasionally. Sprinkle with flour, thyme, and poultry seasoning; cook and stir for 1 minute more. Stir in broth, potato, the water, and salt.
- Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is tender. Using a potato masher, coarsely mash about half of the potato. Stir in chicken, peas, and evaporated milk; heat through. Stir in cooked noodles. If desired, sprinkle each serving with pepper.
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