Ret Soup
Introduction
This hearty chicken and potato soup is the perfect comfort food for chilly days. Made with tender chicken, creamy potatoes, and flavorful broth, it’s a wholesome meal that’s easy to make and full of warmth.
Detailed Ingredients with measures
500g chicken breast, diced
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
3 medium potatoes (500g), peeled and diced
2 medium carrots (150g), sliced
1 celery stalk (100g), chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1.2 liters chicken broth
250ml whole milk
1 tablespoon cornstarch mixed with 2 tablespoons water
30g butter
2 tablespoons fresh parsley, chopped
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Directions
1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until softened.
2. Add the diced chicken breast and cook until lightly browned.
3. Stir in the carrots, celery, and potatoes. Cook for 2-3 minutes.
4. Season with thyme, oregano, salt, and pepper.
5. Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 20 minutes or until the potatoes are tender.
6. Stir in the milk and butter. Then, add the cornstarch slurry and stir until the soup thickens slightly.
7. Simmer for another 5 minutes, then turn off the heat.
8. Garnish with fresh parsley and serve warm.
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Detailed Directions and Instructions
Step 1: Heat the Oil
Heat olive oil in a large pot over medium heat.
Step 2: Sauté Onion and Garlic
Add the chopped onion and garlic to the pot, and sauté until they are softened.
Step 3: Cook the Chicken
Add the diced chicken breast to the pot and cook until it is lightly browned.
Step 4: Add Vegetables
Stir in the diced potatoes, sliced carrots, and chopped celery. Cook for an additional 2-3 minutes.
Step 5: Season the Soup
Season the mixture with dried thyme, dried oregano, salt, and black pepper.
Step 6: Add Broth and Begin Simmering
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes or until the potatoes are tender.
Step 7: Incorporate Milk and Butter
Stir in the whole milk and butter into the soup.
Step 8: Thicken the Soup
Add the cornstarch mixed with water (slurry) and stir until the soup thickens slightly.
Step 9: Final Simmer
Allow the soup to simmer for another 5 minutes, then turn off the heat.
Step 10: Garnish and Serve
Garnish with chopped fresh parsley and serve warm.
Notes
Ingredient Substitutions
You can use any part of the chicken, such as thighs or drumsticks, for a richer flavor.
Vegetable Variations
Feel free to add other vegetables like peas or corn for added nutrition and taste.
Thickening Alternatives
In place of cornstarch, you can use flour or a potato masher to achieve a thicker consistency.
Storage Tips
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Serving Suggestions
Serve the soup with crusty bread or a side salad for a complete meal.
Serving Size
This recipe yields approximately 4 servings, making it suitable for a family meal or leftovers for lunch.
Storage Instructions
Refrigeration
Allow the chicken and potato soup to cool completely before storing. Transfer it to an airtight container and refrigerate. It can be stored in the fridge for up to 3 days.
Freezing
For extended storage, freeze the soup in freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. The soup can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over low heat.
Serving Suggestions
Serve the chicken and potato soup with crusty bread or homemade rolls for a complete meal. A side salad or steamed vegetables can enhance the meal’s nutrition. For an extra touch, offer grated cheese on top or a drizzle of cream for garnishing.
Nutritional Information
Per serving (1/4 of the recipe):
– Calories: 410
– Protein: 30g
– Carbohydrates: 35g
– Dietary Fiber: 4g
– Sugars: 4g
– Total Fat: 15g
– Saturated Fat: 7g
– Sodium: 800mg
This soup provides a balanced meal with protein from chicken and carbohydrates from potatoes and vegetables, making it a hearty choice for any day.
Ingredient Substitutions
– Chicken Breast: Substitute with diced turkey breast or cooked shredded rotisserie chicken for convenience.
– Olive Oil: Use vegetable oil or butter as an alternative for sautéing.
– Whole Milk: Replace with low-fat milk or a non-dairy alternative like almond milk for a lighter version.
– Cornstarch: Use flour or arrowroot powder to thicken the soup if cornstarch is unavailable.
– Fresh Parsley: Substitute with fresh thyme or chives for a different herbal flavor.
Cook techniques
Sautéing
Sautéing is a cooking technique where food is cooked quickly in a small amount of oil or fat over medium to high heat. In this recipe, onions and garlic are sautéed until softened, enhancing their flavors.
Simmering
Simmering is the process of cooking food gently in liquid at a temperature just below boiling. This technique helps to meld the flavors of the ingredients while ensuring that the chicken and potatoes cook evenly.
Thickening
Thickening is achieved by adding a cornstarch slurry to the soup. This technique involves mixing cornstarch with water and then adding it to the soup to create a creamy texture.
Garnishing
Garnishing is the final touch to enhance the presentation of the dish. In this recipe, fresh parsley is chopped and sprinkled on top of the soup before serving, adding color and fresh flavor.
FAQ
Can I use leftover chicken for this soup?
Yes, leftover chicken can be used in this soup! Simply add it in the last few minutes of cooking to heat through.
What can I substitute for chicken broth?
You can substitute chicken broth with vegetable broth or water with added seasonings for a lighter flavor.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
Is it possible to make this soup healthier?
Yes, you can use low-fat milk or a dairy alternative and add more vegetables to increase the nutritional content.
Can I freeze the chicken and potato soup?
Yes, this soup freezes well. Just ensure it’s cooled completely before transferring to an airtight container. It can be frozen for up to 3 months.
Conclusion
This hearty chicken and potato soup is not only delicious but also provides the warmth and comfort needed on chilly days. With its tender chicken, creamy potatoes, and flavorful broth, it’s an easy-to-make dish that brings the family together. Enjoy this wholesome meal and savor every spoonful!
More recipes suggestions and combination
Chicken and Vegetable Soup
Combine the chicken and potato soup with a variety of seasonal vegetables like zucchini, bell peppers, and green beans for an added nutritional boost.
Chicken and Corn Chowder
Add sweet corn to the soup to create a flavorful chowder that adds sweetness and texture.
Spicy Chicken Potato Soup
Incorporate diced jalapeños or a pinch of cayenne pepper for those who enjoy a little heat in their soup.
Herb-Infused Chicken Soup
Enhance the flavors by adding fresh herbs such as rosemary, basil, or dill for a fragrant and aromatic twist.
Chicken and Potato Soup with Dumplings
Top the soup with homemade or store-bought dumplings for added heartiness and a comforting touch.
Slow Cooker Chicken and Potato Soup
Prepare the soup in a slow cooker for a set-it-and-forget-it meal that allows the flavors to meld beautifully over several hours.
