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Wholesome and delicious with a rustic charm, this chicken potato soup is all you need to make it through a chilly day !
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Let me start by saying that this chicken potato soup is all my grandfather. In the most rustic form, just like the rusticchicken stew over the creamy polenta, this meal has the magical powers to comfort and nourish both body and soul.
I remember cold days running around the village with other kids, and smelling this chicken potato dinner coming to life from 3 blocks away. It was what it took to get this little rascal home as fast as she could, little feet kicking my behind all the way to the kitchen.
Like a good behaving little girl that I was ( not) I would grab a seat on the distressed wooden bench against the wall, waiting like a puppy for a bowl of this soup. And i would test myself to see just how spicy I can handle it. I’d start with one slice of redpepper on top, then two and three, and now I want my own personal chile pepper.
Usually made using an entire chicken cut into pieces, I took the liberty to go for boneless skinless chicken thighs, you of course can use whatever you like. It is a peasant dish that’s meant to really take care of your hungry belly and also honor your body with the wholesome nutrition it craves.
I used a large onion as the base, but I would have definitely went for a leek If i had it in the fridge. I have a thing for them lately, a serious thing. A lot of the magic here comes from the different layers of flavor we add with each ingredient. Bell peppers, red, green or yellow, indispensable in this chicken potato soup. I once left it out and for an entire week after that i kept asking myself what i had missed. True story kids !
A good Spanish paprika is also essential to tie in with the bell pepper flavors and also makes for a beautiful colorful soup.And what is more comforting than chicken and potatoes right ? The classic way to a human’s heart I’d dare say.
One more thing: don’t be stingy with the fresh herbs at the end, you need that pop of freshness after the slow cooking process. And go for your favorite herbs, and If you must choose just one I’d say 100 % Italian Parsley !
3 Reasons to make this rustic chicken potato soup today :
#1 The rustic soul and flavors of this soup will transport you down memory lane to a moment in time when wholesome food was the glue that brought people together at the dinner table. No TV, just conversation ! Try that tonight and report back !
#2 Wholesome nutrition delivered straight to your mouth, spoon by spoon !
#3 Make it because it is easy and it feeds an entire family of six, not to mention it makes fantastic leftovers, actually it is even better the second day.
Besides, I’m pretty confident this will become your favorite chicken potato soup, I just know it deep inside ~ Florentina Xo’s
In a large heavy bottom stock pot or dutch oven add a lug of olive oil on medium flame. Sauce the diced onion in the oil until translucent.
Add half of the bell pepper, the carrot and the garlic together with a pinch of sea salt and saute for a few more minutes. Add the Spanish paprika and stir to combine well with all the vegetables.
Add the chicken thighs to the pot and sprinkle with the sea salt. Toss to coat well in the paprika infused oil. Add the peppercorns, bay leaves, parsley and thyme sprigs and cover with water by 3 inches.
Bring to a simmer and cook covered with a tight lid for 45 minutes on medium low flame.
After 45 minutes and once the chicken is tender add the remaining bell pepper and the diced golden potatoes to the soup. Simmer for about 15 minutes until al dente. Adjust seasonings to your taste with sea salt and remove from flame. Stir in the diced tomatoes and serve the chicken potato soup sprinkled with the fresh thyme, dill, chives and parsley, or your favorite fresh herbs, and a few slices of red chile pepper to taste. Drizzle with a light drizzle of extra virgin olive oil.
Serve crusty bread and sour cream on the side If desired.
Fresh Herbs:Add fresh herbs like parsley, dill, or cilantro just before serving for a burst of fresh flavor. Citrus Zest:Grate the zest of a lemon or lime into the soup just before serving to add brightness. Ginger and Turmeric:Add grated ginger and a touch of ground turmeric for warmth and depth of flavor.
Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.
So what do you do if you've made the mistake of using starchy potatoes in your soup? One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup.
Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.
Lemons are a chicken soup game changer. Why? They brighten up and balance the salty, rich flavors of the dish, and make all of the ingredients come into line. Like a vinaigrette on a salad, the pickle on a burger, and the sour cream in a coffee cake, a squeeze of lemon gives chicken soup a game-changing brightness.
Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes.It only works well if you do it carefully, though.
Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.
Now that your potatoes are perfectly boiled, it's time to add them to your soup base. Whether you have a creamy or chunky potato soup recipe, gently stir the boiled potatoes into your prepared soup mixture and simmer for a few minutes to let the flavors meld together.
Honestly, if you just stir in a little instant mash, like Smash, your soup will thicken up in no time at all. Now, you may end up needing more than a spoonful, but it's best to add a little at a time, because remember, you can always add more of it, but you can't take it away.
This soup-thickening hack couldn't be easier. Unlike using flour, which requires either making a little roux before you start cooking or a beurre manié afterwards, or using a cornstarch slurry that can create a gloppy texture, the instant mashed potato flakes can simply be sprinkled into the finished dish.
Leave the peels on to add a rustic texture to soups or chowders. Thick soup, creamy chowders, and chunky stews typically have a heartier texture if you leave the peels on the potatoes. To make the dishes easier to eat, keep the potatoes about 1 inch (2.5 cm) in size or smaller.
Use plenty of cream combined with milk, lots of cheddar cheese, garlic, ground black pepper, salt to taste, creamery butter and parsley. Don't forget the potatoes boiled than baked into the soup.
First, the starch in the potatoes will help thicken it. I also whisk together some flour and milk and add it to the soup to give it some body. There's heavy cream in it, too. Heavy cream is nice and thick on its own, but it gives the soup next-level thick, rich creaminess.
Soup can become acidic due to a variety of factors such as using acidic ingredients like tomatoes, vinegar, or lemon juice, overcooking certain vegetables, or adding too much of ingredients like wine or citrus. It can also be caused by fermentation or spoilage of soup over time.
Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.
Woody herbs like rosemary, thyme, oregano, sage, tarragon, and marjoram release tons of flavor as they slowly simmer in stock. Give them a rinse and toss in a big handful of sprigs per quart of store-bought stock.
There are several simple and delicious ways to enhance the flavor and moisture of bland and dry chicken: Marinade: Marinating chicken before cooking can infuse it with flavor and moisture. You can use a mixture of olive oil, herbs, spices, and acid (like lemon juice or vinegar) to create a flavorful marinade.
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