Two of the most popular cooking ingredients get together in this easy to make, super tasty, and highly nutritious soup dish. Chicken and potatoes take center stage around fresh vegetables and a chicken and milk based broth. Slow cooked until everything is tender and the ingredients have a chance to blend. This is the perfect soup to serve as a one-pot meal, or as a side to a light sandwich or dinner offering.
While the recipe calls for boneless, skinless chicken breast, a whole oven roasted chicken carved up into bite size pieces makes an inexpensive and suitable alternative. If you do not have unsalted butter, regular butter is fine, taste the soup before adding additional salt. For extra heat, but smoother taste, substitute one diced Serrano pepper with seeds for the hot pepper sauce. Fresh vegetables can be used in place of the canned varieties for more crunch and better flavor.
This is a great year round soup, perfect for a cold winter night or a hot summer afternoon. High in protein, rich in carbohydrates, vitamins and minerals, this one is great for getting the kids the nutrition they need, and the tastes they love.
Chicken and Potato Soup
2 tablespoons Unsalted Butter
2-1/2 pounds Boneless, Skinless Chicken Breast Halves, diced
1 large White Onion, diced
6 medium Baking Potatoes, diced
1 (15 ounces) can Sliced Carrots, drained
1 (10 ounces) can Peas, drained
1 (11 ounces) can Whole Kernel Corn, drained
1 cup Whole Milk
2 cups Cold Water, or as needed
Hot Pepper Sauce, to taste
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1. Add butter to large stockpot. Melt over medium heat.
2. Add chicken to stockpot and sauté 10 minutes. Chicken should be nicely browned and juices should be clear.
3. Add diced onion to the chicken.
4. Stir in diced potatoes, carrots, peas, and whole kernel corn.
5. Add milk to stockpot.
6. Add enough cold water to cover all ingredients.
7. Stir in hot sauce, salt and pepper, to taste.
8. Bring to a boil.
9. Reduce heat to low. Simmer 30 minutes.
10. Serve hot.