Chinese Chicken And Potato Soup Recipes
CHICKEN AND POTATO SOUP
Instead of just plain potato soup, add some chicken and a few veggies. You're sure to like it!
Provided by TD37
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 29.1 g, Cholesterol 60.6 mg, Fat 5 g, Fiber 4.1 g, Protein 24.3 g, SaturatedFat 2.2 g, Sodium 238.9 mg, Sugar 4.4 g
CHICKEN POTATO SOUP
Just like chicken noodle soup, but with potatoes instead of noodles!
Provided by Delittrell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 40.5 g, Cholesterol 35.3 mg, Fat 9 g, Fiber 5.9 g, Protein 16.8 g, SaturatedFat 1.3 g, Sodium 1301.7 mg, Sugar 5.9 g
MALAYSIAN CHINESE CHICKEN AND POTATO CURRY
Traditional Hokkien recipe, originally posted by Happyhomemaker88 here: http://happyhomemaker88.com/2008/01/06/my-mother-in-laws-yummy-chicken-potato-curry/ She calls for two ingredients I don't have access to, so I just left them out: 5 candlenuts and 1 bunch curry leaves.
Provided by Kate S.
Categories Chicken Thigh & Leg
Time 1h
Yield 3-6 serving(s)
Number Of Ingredients 15
Steps:
- Marinate chicken legs in 2 T salt and 3 T curry powder.
- Mash 5 T curry powder, ginger, garlic, and chilies into a chili paste. (Include 5 candlenuts if you can get them.).
- Peel and chop potato, and deep fry in some oil until half cooked.
- Heat an empty wok until smoking, add 1/2 cup of oil and fry shallots until golden and aromatic.
- Add curry paste and stir to prevent burning until the oil separates from the paste and it is very aromatic, about 5 minutes or so. This gives the curry a rich, bright orange color when cooked.
- Add the marinated chicken pieces and stir-fry until it is half cooked - this is to seal in the chicken juices and make the chicken fragrant and tasty.
- Next, add the potatoes, onions, and lemon grass. Add a bunch of curry leaves as well if you can get them. Stir for two minutes.
- Pour in 3 3/4 c coconut milk. Make sure that the coconut milk is enough to just cover the chicken and potatoes.
- Bring to a boil, then lower the heat to medium and simmer the curry for 25 to 30 minutes, until the chicken is tender and the potatoes soft. Remember to stir the curry often to prevent burning. Add a little water if the curry appears to be drying up.
- When the curry is ready, season with salt and pour in the last 1/4 cup of thick coconut milk. The coconut loses flavor while boiling, so adding some at the last minute enhances the flavor.
- Serve with bread or rice.
Nutrition Facts : Calories 2518.6, Fat 124, SaturatedFat 72, Cholesterol 138.6, Sodium 5751.9, Carbohydrate 316, Fiber 17, Sugar 213.3, Protein 49.3
ALMOST TOO-EASY POTATO-CHICKEN-CHEESE SOUP
This soup is so good, they will think it took much longer. Sprinkle a little cheddar on top to make it even better.
Provided by MizzNezz
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything (including sauce mix from pkg) in 4 qt pan.
- Bring to a boil, stirring.
- Reduce heat and simmer for 15 minutes or until vegetables are tender.
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