Chicken And Potato Soup Satsuma Jiru Recipes

CHICKEN POTATO SOUP

Steps:

• Season chicken with seasoned salt and pepper.
• Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
• Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
• Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
• Taste and adjust seasoning with salt, pepper, and cayenne.

CREAMY CHICKEN POTATO SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

CHICKEN AND POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear.
• Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper. Bring to a boil. Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.

JAPANESE VEGETABLE SOUP WITH CHICKEN (KENCHIN-JIRU)

Steps:

• Scrape burdock root with the back of a knife to remove all skin. Shave root diagonally into narrow, thin shavings, about 1 inch long. Place shavings in a mixture of 1 cup of cold water and he vinegar. Soak 3-4 minutes; rinse under cold running water and drain.
• Cut potato lengthwise into quarters; cut quarters crosswise into thin slices. Place in remaining cup of cold water; soak five minutes. Drain.
• Cut daikon and carrot lengthwise into quarters; cut quarters crosswise into thin slices. Cut green onions crosswise into 1/2 inch lengths. Remove and discard mushroom stems. Cut caps into halves; cut halves crosswise into thin slices.
• Place tofu in strainer; using fork, break tofu into pieces no larger than 1/2 inch. Rinse and drain.
• Heat the oils in a 3-quart saucepan over high heat 1 minute; add chicken and saute, stirring constantly, until chicken is cooked, about 3 minutes.
• Add burdock, potato, daikon, and carrot to chicken. Saute, stirring constantly, 2 to 3 minutes.
• Add dashi, soy sauce, and salt to chicken mixture. Heat to boiling, then reduce heat to medium-high. Boil gently until vegetables are tender, about 5 minutes, skimming any foam, if needed.
• Stir mushrooms and tofu into soup; cook 2 minutes. Stir green onions into soup and remove from heat.
• Ladle soup into 4 soup bowls and serve immediately. Pass seven spice powder or sansho at table.