Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 4 cups peeled and diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tbsp butter
- 2 tbsp olive oil
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the butter and olive oil over medium-high heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes.
2. Add the diced onion and minced garlic to the pot and sauté until the onion is translucent, about 2-3 minutes.
3. Add the diced potatoes, carrots, and celery to the pot, along with the dried thyme, rosemary, salt, and pepper. Stir to combine.
4. Pour in the chicken broth and bring the soup to a boil. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
5. In a small bowl, whisk together the heavy cream and all-purpose flour until smooth. Pour the mixture into the soup and stir to combine.
6. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
7. Serve the soup hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning chicken, then low heat for simmering soup.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 25g
Protein: 23g
Sodium: 950mg
Sugar: 4g
Fiber: 3g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Heavy cream can be substituted with half-and-half or whole milk.
- All-purpose flour can be substituted with cornstarch or arrowroot powder.
Variations:
- Add cooked bacon or ham for a smoky flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add frozen corn or peas for extra vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- To save time, use pre-diced potatoes and carrots.
- For a thicker soup, add more flour or cornstarch to the cream mixture.
- If using a regular blender, let the soup cool slightly before blending to avoid hot soup splattering everywhere.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley, croutons, shredded cheese, or sour cream.
Pairings:
Serve the soup with crusty bread or a side salad.
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, add more flour or cornstarch to the cream mixture.
- If the soup is too thick, add more chicken broth or milk to thin it out.
- If the soup is too salty, add more water or unsalted chicken broth to dilute it.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before eating.
Food history:
Creamy chicken and potato soup is a classic comfort food dish that has been enjoyed for generations.
Flavor profiles:
Creamy, savory, and comforting.
Serving suggestions:
Serve the soup hot with a side of crusty bread or a salad.
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Taste: Creamy, Savory, Herbal, Comforting