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Sunday, June 26 2016

New Potato Chicken Soup

1 - pound skinless, boneless chicken thighs, cut into 1-inch pieces
3 - cups reduced-sodium chicken broth
1 pound tiny new yellow or red potatoes, scrubbed and quartered
3/4 cup sliced spring onions, ramps, or green onions (white parts)
1 carrot, sliced 1/4-inch thick
3 cloves garlic, minced
1/4 teaspoon salt
1/2 cup half-and-half
3 tablespoons all-purpose flour
1 cup fresh English peas, shelled, or frozen peas
1 ounce crumbled goat cheese (chevre), (optional)
1 teaspoon snipped fresh thyme
1 recipe Caramelized Shallots (optional)

Place chicken in a 3 1/2- to 4-quart slow cooker. Add the next five ingredients (through salt).
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
If using low, turn cooker to high. In a small bowl whisk together the half-and-half and flour; add to soup in cooker. Stir in peas, goat cheese (if using), and thyme. Cover and cook 15 minutes more or until thickened. If desired, top servings with additional crumbled goat cheese and Caramelized Shallots.
Caramelized Shallots
tablespoons butter
cup thinly sliced shallots or onions
In a medium skillet cook shallots in hot butter over medium heat until golden brown, 7 to 10 minutes.
Nutrition Facts (New Potato Chicken Soup)
Per serving: 223 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 79 mg chol., 477 mg sodium, 22 g carb., 4 g fiber, 4 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:30 am   |  Permalink   |  0 Comments  |  Email

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