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Cream of Chicken and Potato Soup

Cream of Chicken and Potato Soup

It’s a beautiful, chilly fall day here in South Jersey. My boys stopped by to visit today, so I thought I’d treat them to a comforting homemade soup. This soup reminds me of my chicken potpie filling, just a lot easier. I stopped at the food store after church and picked up a fresh rotisserie chicken to make the task a little easier. I want to cook them a homemade soup but have time to enjoy their company as well. Will call this semi homemade! The soup couldn’t be easier to put together. I peeled and chopped the veggies and put them in the pot, covered them with the stock cooked them till they were tender, and then added the prepared chicken.  While the veggies are cooking I made the white sauce then combined the two and our soup was ready. It’s rich and hearty, and tastes like it took hours to make. We all enjoyed the soup and spending some time together. Having my boys for a visit made my Sunday an extra special day.

Base of the soup.

Base of the soup.

White Sauce.

White Sauce.

Base of soup and white sauce combine.

Base of soup and white sauce combine.

Cream of Chicken and Potato Soup.

Cream of Chicken and Potato Soup.

Cream of Chicken and Potato Soup

Soup Base

5 Cups russet potatoes, peeled, washed and cut into 1 inch chunks

1 small onion, chopped

3-4 Carrots, peeled wash a cut into ½ inch rounds

2 Bay leaves

4 Sprigs of thyme remove the leaves and discard the stems

2 Boneless skinless chicken breasts, cooked and cut into bite sized pieces, or the breast of one rotisserie chicken cut into bite sized pieces.

3-4 Cups chicken stock

½ Teaspoon kosher salt and ¼ teaspoon fresh cracked pepper to taste

Fresh parsley to garnish

White Sauce

5 Tablespoons butter

5 Tablespoons all-purpose flour

2 cups milk, whole or 2 percent

In a large pot add the potatoes, onion, fresh thyme, bay leaves, salt, pepper, and chicken stock. The stock should just cover the vegetables. Bring to a boil over medium high heat. Lower to medium heat to simmer the vegetables until they are fork tender. About 12-15 minutes. Add the cooked chicken. Remove the bay leaves. To make the white sauce, melt the butter in a large fry pan over medium low heat. Add the flour to the butter and stir with a whisk. Cook while stirring for 1-2 minutes to cook out the flour taste from the butter. Turn the gas up to a medium high heat and add the milk slowly while whisking into the butter and flour mixture. Whisk till the mixture becomes thick and bubbly. With a wooden spoon add the white sauce to the vegetable mixture over medium heat slowly to combine. Taste for the seasoning you may want more salt or pepper at this point. Garnish with fresh parsley before serving. Cook 5-10 minutes more and serve or simmer on a very low flame till you are ready to serve.

If you would like to make this soup vegetarian use vegetable stock and omit the chicken. You could add celery and more carrots to make it a little heartier.

Listen! the wind is rising, and the air is wild with leaves, we have had our Summer evenings, now for October eves!

Humbert Wolfe

Thanks for stopping by!