Chinese Chicken and Potato Soup

This is my all time favorite soup. It’s very satisfying and easy to make. While I was home for the winter break this year, my grandmother finally taught me how to make it.

Step: 1

In a large pot over high heat, combine the potatoes, carrot, turnip, onion, garlic, chicken and water to cover. Bring to a boil and reduce heat to low. Let soup simmer for 45 minutes to 1 hour. Skim fat, if desired, and season with salt and pepper to taste.

Step: 2

Remove chicken leg from the soup and allow it cool. Remove the meat, returning it to the soup, and discard the skin and bones. Simmer for 30 to 45 more minutes, or longer, if desired.

Per Serving: 255 calories; protein 11.6g; carbohydrates 47.2g; fat 2.8g; cholesterol 19.5mg; sodium 76.7mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into few of pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . 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 comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.