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Thursday, August 25, 2016

Loaded Chicken Potato Soup

Ingredients

  • Servings: 8
  • 2 1/2 pounds russet potatoes
  • 1 pound skinless, boneless chicken breast halves, cut into chunks
  • 2 tablespoons olive oil, or as needed
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 1 onion, diced
  • 1 cup diced carrots
  • 2 stalks celery, diced
  • 6 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup chicken stock
  • 1 cup bite-size broccoli florets
  • 1/2 cup bacon bits, divided
  • 2 green onions, chopped
  • 5 ounces shredded sharp cheddar cheese, divided
  • 1 cup sour cream

Recipe

    Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

    Ready Time: 2 hrs 40 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • prick potatoes with a fork and wrap each potato in aluminum foil.
  • bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. cool potatoes until easily handled; scoop insides from skins and discard skins.
  • place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.
  • heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.
  • toss onion, carrots, and celery with enough olive oil to coat in a bowl.
  • heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.
  • melt butter in a large saucepan over medium-heat. stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
  • stir cooked potato, chicken, onion mixture, chicken stock, broccoli, 1/2 of the bacon bits, 1/2 of the green onions, and 4 ounces of the cheddar cheese into the sauce. cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. stir sour cream into soup and cook until heated through, about 5 minutes.
  • ladle soup into serving bowls and top with remaining bacon, green onions, and cheddar cheese.

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