Loaded Chicken Potato Soup

Chicken pot pie meets a loaded baked potato.

Step: 1

Preheat oven to 375 degrees F (190 degrees C).

Step: 2

Prick potatoes with a fork and wrap each potato in aluminum foil.

Step: 3

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.

Step: 4

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.

Step: 5

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.

Step: 6

Toss onion, carrots, and celery with enough olive oil to coat in a bowl.

Step: 7

Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.

Step: 8

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.

Step: 9

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.

Step: 10

Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.

Per Serving: 510 calories; protein 28.5g; carbohydrates 36.4g; fat 28.3g; cholesterol 100.2mg; sodium 949.8mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.