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–+ servings

Chicken and Red Skin Potato Soup

Sheila
Starting with a whole chicken, we make a super flavorful broth, adding vegetables and shredded chicken. The smooth cream sauce added at the end takes this soup to another level!
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Dish
Cuisine American
Servings 12 servings
Calories 527 kcal

Equipment

  • 1 10 quart soup pot

Ingredients
  

  • 4 pounds bone in chicken
  • 1 large yellow onion diced
  • 5 stalks of celery diced
  • 5 cloves garlic minced
  • 5 tbsp better than bouillon chicken base or 5 bouillon cubes
  • 10 cups water
  • 3 pounds small red skin potatoes cut into 1 inch pieces
  • 2 cups carrots chopped
  • 1 pound bag frozen corn
  • 1 tbsp Italian seasoning blend
  • 1 tsp tumeric
  • 1 tsp Salt
  • 1 tsp fresh ground pepper
  • 4 tbsp butter
  • 8 tbsp all purpose flour
  • 2 cups milk or half and half
  • add more salt and pepper to your taste

Instructions
 

  • In 10 quart (or larger) pot combine chicken, onion, celery, garlic, bouillon, and water cover pot and let simmer for 1 hour. Remove lid and allow to cool for 15 minutes, then remove chicken. Shredd chicken, remove the bones, and return shredded chicken to the pot.
  • Add carrots, potatoes, corn, turmeric and italian seasoning to the pot; cover and simmer for another 45 minutes.
  • In a smaller saucepan melt butter and whisk in flour allow to bubble up and starts to brown, making your roux, then whisk in milk, continue to stir until thick and smooth, about 3 minutes, if sauce seems too thick add another splash of milk. Sauce should be pourable not thick and goopy.
  • Add white sauce to soup, stirring continuously as you add. Taste. Add salt and pepper if needed. Simmer on low for another 30 minutes or until soup thickens slightly.

Notes

When I’ve made this soup for guests I do all the steps up to step 3, I store in refrigerator and 1 hour before serving return it to the stove, bring to a low boil and add white sauce from step 3. Simmer for 30 minutes. Serve with a green salad, and a crusty loaf of bread! Bake some Chocolate Chip Cookie Bars and you’ve got yourself a party!

Nutrition

Calories: 527kcalCarbohydrates: 41gProtein: 27gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 143mgSodium: 1231mgPotassium: 1165mgFiber: 4gSugar: 6gVitamin A: 3672IUVitamin C: 2mgCalcium: 61mgIron: 2mg
Keyword carrots, chicken, comfort food, potatoes, soup, stew, vegetables
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