Creamy Chicken and Potato Soup Recipe
I am excited to share my hearty Chicken and Potato Soup packed with flavor and comfort. It's perfect for those chilly days to warm you up!
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Well, the holidays are over, and we are getting back to the daily grind. Blah, blah, blah.
If you are anything like me then you really despise letting go of Christmas and all things holiday. The yummy recipe shares, the sparkly decorations, the thought of Santa coming down the chimney. I am a Grinch about waiting for Christmas to show it's face again.
So what did I do?
I got myself back in the kitchen and decided to create a new chicken and potato soup is what this gal did.
Can you believe I even used those leftovers from the holidays?
Yep, you know me, the one who cannot seem to waste items in the fridge. The gal who always finds a way somehow, someway to use all of those items on the brink of expiration.
With the brrr freezing weather knocking at our door, along with several inches of snow outside, I knew a warm and hearty soup recipe was in order to warm us up, and so that is exactly what I created.
Let's see how this Chicken and Potato Soup turns out.
Chicken and Potato Soup
Ingredients:
- 5 chicken thighs, shredded or chopped
- 1 c chopped onion
- 1 cup chopped carrots
- 1 c sliced celery hearts
- 1/2 t dried basil
- 1/2 t onion powder
- 1/2 t garlic powder
- 4 large red potatoes chopped
- 1 1/2 c Left over Mashed potatoes
- 1 32 oz container of chicken broth, low sodium
- 1/4 c all purpose flour (mine was gluten free)
- 1 1/2 c milk
- 2 c shredded colby jack cheese
- 1/4 c sour cream
Instructions:
- Cook chicken thighs in stock pot along with onion, carrots, celery hearts, dried basil, onion powder, and garlic powder
- Once chicken has cooked through, remove from pot, shred or cut up chicken and place back into pot
- Add chicken broth
- Cut up red potatoes, place into microwave safe dish, add about 2 tablespoons of water, or until dish's bottom is covered, place saran wrap over the dish and place in microwave for 5 minutes on high
- Remove red potatoes and add to soup mixture on stove
- Measure milk and gluten free all purpose flour to create a rue. Have lumpy rue? See below for my secret.
- Add leftover mashed potatoes
- Whisk any lumps that may be left
- Add in cheese and sour cream
- Stir well, allow to simmer for 20 minutes and serve
Notes:
- I used about half already cooked and half frozen chicken thighs. I had some leftover that I cubed up, and cooked the remainder from frozen in the stock pot. I shredded the newly cooked chicken and cubed the leftovers
- I found about 1 1/2 cups of mashed potatoes left over from New Year's after I started making this soup recipe, and decided to live life on the wild side and add it too. We like thick soup around here, and this just helped to create a thicker soup. You can omit the mashed potatoes, I just wanted to use what I already had.
- Surprise, surprise: The mashed potatoes create something like a dumpling. Wow, I did not know that would happen... but a pleasant surprise because guess who likes dumplings in this house? Hubby, that's who. Side Note: the dumplings only last the first time this soup is served, the leftover soup was only thickened by the mashed potatoes.
I rarely buy milk, but a recipe I worked on for Christmas required milk. Not one to waste food if I can help it, I thought back to my rue making days before I had to go gluten free.
Do you know making rue is not the easiest, or maybe I am the only one who sometimes has lumpy rue? I have found what works for me, so I will share my secret if you too have lumpy rue.
I guess I should explain my husband is actually the one who taught me to add the milk and flour to an air tight container, and then shake that container like it's your job. Who knew we were also giving our arms a work out here? I know... I am full of surprises.
From previous experiences working in the kitchen, I knew a rue would be the perfect use for the rest of the milk. I just have not made one in a long time, like years ago, but hubby sure enjoyed this recipe.
Gluten free flours are not always the best to work with, but I can tell you that if you are also gluten free, then I have the perfect flour for you, I also have not seen a better price around. Let's face it, they are expensive, and yet they do not always taste the best, or work well in recipes. I kissed a lot of frogs before I found the prince of gluten free flour that worked best for me.
So, what do you think? Do you believe this chicken and potato soup recipe will get you hopping back to the kitchen too? Maybe you never took a break, but this gal did. Several days of no cooking was what the doctor ordered. I needed a break, and so I am ready to share all sorts of soups this winter with y'all. Have a fantastic weekend friend!
Ciao,
Cara
