Tuesday, September 16, 2014

Creamy chicken potato soup

Based heavily on this recipe.

1.5 - 2 lbs chicken
1 - 2 lbs potatoes
2 tbsp butter
2 tbsp olive oil
1/4 cup flour
2 cups half and half (or 1 cup milk and 1 cup heavy cream)
4 cups chicken broth
3 carrots
3 stalks celery
2 tbsp dried onion
1 tbsp minced garlic
1 tbsp basil
salt and pepper
1 cup spinach
Parmesan cheese

1. Cook chicken and boil potatoes (not together). Set aside.

2. Put butter and olive oil in a large stockpot and heat until butter is melted. Add flour and stir until well combined. Gradually add half-and-half and stir until no lumps remain.

3. Peel and dice carrots; dice celery. Add broth, carrots, celery, onion, garlic, basil, salt, and pepper to pot. Cook on medium, stirring frequently, until vegetables are tender.

4. Add cooked chicken, potatoes, and spinach and cook until spinach is wilted.

5. Serve with Parmesan cheese.

1 comment:

Emily said...

Mmm. Of course I had to read this on FRIDAY. Maybe I'll make it on Monday.