Chicken Potato Soup

Name: Chicken Potato Soup
Cook time: 30 min
Yield: 4 cups
Cuisine: United Kingdom
Ingredients: 2 skinless, boneless chicken breasts, diced; 1 pinch seasoned salt, or to taste; ground black pepper to taste; 2 tablespoons vegetable oil; ½ onion, chopped; ½ teaspoon minced garlic; 4 cups chicken broth; 2 cups water; 2 stalks celery, chopped; 2 carrots, chopped; 2 large russet potatoes, quartered and thinly sliced; 1 pinch cayenne pepper, or to taste

Just like chicken noodle soup, but with potatoes instead of noodles!

INGRIDIENT

2 skinless, boneless chicken breasts, diced

1 pinch seasoned salt, or to taste

ground black pepper to taste

2 tablespoons vegetable oil

½ onion, chopped

½ teaspoon minced garlic

4 cups chicken broth

2 cups water

2 stalks celery, chopped

2 carrots, chopped

2 large russet potatoes, quartered and thinly sliced

1 pinch cayenne pepper, or to taste (Optional)

DIRECTION

Step: 1

Season chicken with seasoned salt and pepper.

Step: 2

Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.

Step: 3

Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.

Step: 4

Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.

Step: 5

Taste and adjust seasoning with salt, pepper, and cayenne.

NUTRITION FACT

Per Serving: 309 calories; protein 16.8g; carbohydrates 40.5g; fat 9g; cholesterol 35.3mg; sodium 1301.7mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.

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