Tuesday, April 08, 2008

Creamy Chicken and Potato Soup

Are you hungry? NO? You will be after you read this.

Homemade, from scratch, Creamy chicken and potato soup. Yum, yum.

Chicken Stock:

2 stalks Celery
2 or 3 boneless Chicken breasts
10 whole peppercorns
Bay leaf or leaves..
1 onion, quartered
6 cups of water

Combine all of the above in large pot or dutch oven. Bring to boil then reduce to simmer. Simmer, COVERED, for a couple of hours.

When done, strain broth and reserve for the soup. Save chicken to dice for soup. Throw out the limp celery & onions. (I suppose you could chop them finely before using in the stock and use them in the soup itself.. I haven't tried that yet).

2 med. all purpose potatoes (about 1 lb.)
1 med. onion
4 tbsp. butter
1/4 c. flour
4 1/2 c. chicken stock. (at least 4 1/2 cups....add water if your stock came out short)
1/4 tsp. black pepper, ground
1 1/2 c. cooked chicken (about 1/2 lb.) (use cooked chicken from stock)
1 c. broccoli florets (I used a small pkg of fresh broccoli, cauliflower & carrots)
1 1/2 c. milk
1 (16 oz.) package frozen corn.

Melt butter, saute onions in butter till almost clear. Add flour and stir until well combined. Add chicken stock a little at a time (1/2 to 1 cup at a time) stirring to combine with each addition.

Add potatoes, frozen corn and ground pepper (if using the carrots & cauliflower like I did.. chop them up and add at this point, save broccoli for later). Bring to a boil, then reduce to simmer. Simmer, stirring occasionally, for 15 minutes or until potatoes are tender.

While potatoes are cooking, dice chicken and cut broccoli into bite sized pieces.

Increase heat to medium and when soup is again boiling, add chicken, broccoli and milk. (I also had some leftover campbells cream of chicken soup that I threw in). Cook until broccoli is tender and chicken is heated thoroughly.

Serve and enjoy. Most of my family felt this needed salt added.. but as one of my family members has high blood pressure, I don't add salt while cooking... you may need to adjust for your families liking.

Of course, you can use canned chicken broth and canned corn.. ..but fresh is best!

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