November 25, 2014

Creamy Chicken & Potato Soup

This soup was so good it made me cry.

Well, the soup was good. And I cried. But the soup didn’t really make me cry.

My long, tired day made me cry.

Either that or I’m pregnant. Ha! I’m not, Mama – put the phone down.

What had happened was… Our washing machine died. The weekend after I got home from a weeklong business trip. It was Thursday before I could pay someone $89 to tell me it wasn’t worth fixing and Saturday before I could get out to buy a new one so I had two weeks of laundry piled up.

So I spent ALL DAY Sunday doing laundry. But I got to love on this soup too so I was making the most of it.

After a long day of housework and laundry, we finally sat down to supper. I wasn’t really expecting the onions to love this so I made a big ol’ pile of toast to go with it and plopped the peanut butter on the table too. Side note about the toast: Husband always wants toast with soup, stew, chili, etc. Is that a Canadian thing?

I came prepared with the peanut butter but our rule is that the kids have to at least try what’s on the table. If they don’t like it, they don’t (necessarily) have to eat it. But they have to at least try it.

For whatever reason, the thought of this brought Brutus to tears before he could even take a bite. He’s crazy picky and we have to really coax him to try stuff but it wasn’t like I’d set boiled beef tongue in front of him.

Knowing I’d been hard at it all day (and probably worried for my feelings about my new recipe) Husband laid down the hammer about Brutus drying it up and trying the soup. Which made him cry harder.

So there we sit. Brutus is sobbing. Husband is yelling. And behind both of their heads I see a giant stack of folded laundry fall over onto the floor.

And I could feel my eye starting to twitch. Not sure if I was about to have a nervous breakdown, a stroke or a major meltdown, I got up from the table, went upstairs to my room, shut the door and proceeded to cry.

And then I got over myself and went back downstairs to tackle the dishes and laundry and to love on Brutus a bit.

Isn’t it funny how a 5-minute cry can cure you? By the time I got myself together I felt silly and selfish for my little fit but I was right as rain once I got it out of my system.

And I’m happy to report that the soup was delicious! I ate the rest of it for lunch today and I swear it was even better the next day!

It’s not too heavy like a lot of creamed soups are but it’s still rich and hearty. The chicken sort of poaches in the stock so you don’t have to cook it separately. If you’d like yours creamier, use 1 cup less broth and add one additional cup of half-and-half.

Enjoy!

And I hope you don’t cry when you make this but if you need to, let ‘er rip!

Creamy Chicken & Potato Soup! A rich stock with chicken and potatoes finished with a little cream at the end for the perfect amount of richness without being too heavy.

Creamy Chicken & Potato Soup
1/3 cup (5 tablespoons) butter
1 medium onion, diced
3 celery stalks, diced (about 2 cups)
2 carrots, diced (about 2 cups)
1/3 cup all-purpose flour
4 cups (32-oz.) chicken broth
1 1/2 teaspoons salt (plus more to taste)
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon garlic powder
3-4 medium potatoes, peeled and diced
3 chicken breasts
1 cup half-and-half (table cream for the Canadians)

Sauté onion, celery and carrots in butter in a Dutch oven or soup pot until onions become translucent (about 5 minutes). Add flour then cook and stir for 2 minutes.

Add chicken broth, salt, pepper, thyme and garlic powder then stir until well combined and smooth. Once simmering, reduce heat to medium-low then add potatoes and chicken breasts. Cover and cook for 30 minutes, stirring occasionally.

Remove chicken to a cutting board or plate, cover loosely and allow chicken to cool. Uncover pot, increase heat to medium and allow soup to continue cooking for 30 additional minutes. This way we can reduce the stock a bit for better flavor without overcooking the chicken – and when we’re ready for it, the chicken will have properly rested so it will be juicy and tender.

Taste soup and add more salt (or the other spices) if desired. Reduce heat to low.

Cut chicken into small pieces then add to the soup. Add half-and-half; stir to combine then cover and continue cooking for 10-20 minutes on low.

Serve with crusty bread or cornbread (or toast!). Enjoy!

p.s… I bet this would be fantastic made with leftover turkey!


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