![]() You can kick up the zest by adding 4 teaspoons chicken bouillon (as well as the chicken broth) 1 tablespoon dried Italian seasoning, and 1 teaspoon crushed red pepper. This soup recipe is meant to be a lean soup with a light balanced flavor. The starch in the potato helps give us the desired consistency of this creamy potato soup. Those would be Russet, Idaho, and Yukon Gold potatoes. Of course, you can use other types of potatoes, though the more starchy potatoes will help with the creamy texture. You can store this recipe in an airtight container in the refrigerator for 3 to 5 days! Can I Use Other Potatoes? You can do this by thawing in your refrigerator the reheating the next day.įreeze for up to three months! How long Will Leftovers Last in the Fridge? Yes! This potato soup freezes really well! The only thing to keep in mind is to thaw very slowly so the potatoes don’t turn to mush. Serve warm in a bowl topped with low-fat cheese if desired!Ĭheck the Recipe Card to Learn How to Make Healthy Crock Pot Potato Soup with Chicken!įrequently Asked Questions Can I Freeze This Potato Soup Recipe?.Shred or chop the chicken and add it back to the pot along with fresh parsley.Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.) (You can make it extra creamy by partially pureeing the soup with an immersion blender. ![]() Stir the potato soup vigorously to break up the potatoes and thicken the broth.Remove the chicken and set it aside. Continue simmering, stirring occasionally, until the potatoes are extremely soft and thicken the broth, 30-40 minutes total.Simmer on medium until the chicken has cooked through, about 20 minutes. However, increase the broth to 12 cups, and lower the salt to 1 teaspoon. Add the chicken breast, sliced potatoes, carrots, celery, chicken broth, thyme, salt, and black pepper to the pot.Brown the bacon, onions, and garlic as directed above in a large sauce pot.This recipe is great on the stovetop as well! Serve warm topped with low-fat cheese if desired! Shred or chop the chicken and add it back to the slow cooker along with fresh parsley.Stir the potato soup vigorously to break up the potatoes and thicken the broth. Remove the chicken breast from the crockpot.If you happen to have a slow cooker, you do not want to overcook the chicken.) ( Check the chicken at 7 hours. If it’s cooked through, you can remove the chicken and refrigerate it until the potatoes are tender and breaking apart. Turn on low and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. Add the sliced potatoes, carrots, celery, chicken broth, thyme, salt, and black pepper. Place the chicken breast on top of the onions.(If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6-quart slow cooker. Add the bacon and cook until brown, then add in the onions and garlic. Saute to soften. Salt and Pepper – For the best possible taste!.Chopped Parsley – For color and flavor.Dried Thyme – A gentle flavor that blends perfectly into the soup.Chicken Broth – To make this healthier use low-sodium chicken broth or vegetable broth.Celery – This is full of fiber which aids in digestion.Carrots – These are full of beta carotene, an antioxidant our body transforms into vitamin A.If you want a faster version, add rotisserie chicken at the end instead. Chicken Breast – Don’t add this if you want to make this soup vegetarian.Russet Potatoes – You can use other potatoes for this recipe but russet has the perfect amount of starchiness to thicken it up.Garlic – A fragrant and humble ingredient that helps the base flavor of the soup.Onion – Delicious onion helps flavor the whole soup.Bacon – To make this a little healthier use turkey bacon or low-sodium bacon.To make this healthy potato soup recipe get these ingredients or their substitutes!
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