Creamed chicken and potato soup

Need a gluten free main course? Creamed chicken and potato soup could be an awesome recipe to try. This recipe makes 4 servings with 378 calories, 22g of protein, and 23g of fat each. For $1.55 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. If you have butter, chicken breast, potatoes, and a few other ingredients on hand, you can make it. This recipe is liked by 67 foodies and cooks. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Casaveneracion. With a spoonacular score of 82%, this dish is outstanding. Try Light Creamed Potato Soup, Creamed sausage, potato and cabbage soup a la zuppa Toscana, and Creamed Potato Casseroles for similar recipes.

Servings: 4

 

Ingredients:

2 tbsps. of butter

breast of a small chicken

1 c. of chopped chicken meat

1/2 c. of cream

4 cloves of garlic

1 onion

pepper

2 to 3 potatoes

Equipment:

pot

Cooking instruction summary:

InstructionsCook the chicken breast in salted water by simmering for about 45 minutes. Remove the chicken from the broth, cool then separate the meat from the bones. Roughly chop the meat.Slice the onion. Crush and roughly chop the garlic.Peel the potatoes and cut into half-inch cubes.Melt the butter in a pot. Add the garlic and onion and cook until the onion starts to turn translucent.Pour in the broth.Add the chicken and potatoes.Season with freshly-ground pepper.Stir and bring to the boil.Lower the heat, cover and simmer for ten to 15 minutes or until the potatoes are tender.Take a few pieces of potato and taste. If soft enough, turn off the heat.Pour in half a cup of cream. Season with more salt and pepper, if necessary.Serve at once.

 

Step by step:


1. Cook the chicken breast in salted water by simmering for about 45 minutes.

2. Remove the chicken from the broth, cool then separate the meat from the bones. Roughly chop the meat.Slice the onion. Crush and roughly chop the garlic.Peel the potatoes and cut into half-inch cubes.Melt the butter in a pot.

3. Add the garlic and onion and cook until the onion starts to turn translucent.

4. Pour in the broth.

5. Add the chicken and potatoes.Season with freshly-ground pepper.Stir and bring to the boil.Lower the heat, cover and simmer for ten to 15 minutes or until the potatoes are tender.Take a few pieces of potato and taste. If soft enough, turn off the heat.

6. Pour in half a cup of cream. Season with more salt and pepper, if necessary.

7. Serve at once.


Nutrition Information:

Quickview
316k Calories
19g Protein
22g Total Fat
8g Carbs
21% Health Score
Limit These
Calories
316k
16%

Fat
22g
35%

  Saturated Fat
12g
75%

Carbohydrates
8g
3%

  Sugar
4g
5%

Cholesterol
113mg
38%

Sodium
151mg
7%

Get Enough Of These
Protein
19g
38%

Vitamin C
99mg
121%

Vitamin A
3002IU
60%

Vitamin B3
8mg
43%

Vitamin B6
0.82mg
41%

Selenium
23µg
33%

Phosphorus
212mg
21%

Vitamin B5
1mg
14%

Potassium
495mg
14%

Vitamin E
1mg
12%

Vitamin B2
0.2mg
12%

Folate
44µg
11%

Manganese
0.18mg
9%

Magnesium
35mg
9%

Fiber
2g
8%

Vitamin B1
0.12mg
8%

Zinc
1mg
7%

Vitamin K
5µg
6%

Iron
0.9mg
5%

Vitamin B12
0.27µg
4%

Calcium
43mg
4%

Copper
0.06mg
3%

Vitamin D
0.43µg
3%

covered percent of daily need
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