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Ingredients
| olive oil: 2 Tbl |
| garlic: 4 cloves (minced) |
| fresh rosemary: 2 sprigs (chopped) |
| celery: 3 stalks (chopped) |
| onions - yellow: 1 (chopped) |
| chicken stock: 6 cups |
| chicken breasts: 3 breasts |
| russet potatoes: 8 whole potatoes (peeled and chopped) |
| salt |
| black pepper |
Chicken Potato Chowder
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
3 serving(s)
Tags
- Preheat oven to 350 degrees.
- In a large stock pot, heat olive oil over medium-high heat.
- Add garlic and rosemary, sauté until fragrant (about 2 minutes).
- Sear chicken breasts in oil just until browned on each side.
- Place chicken breasts in oven, bake about 30 minutes, until no longer pink in the middle. While the chicken is cooking, finish the rest of the soup.
- Add celery and onion to pot, sauté until just softened, 6-8 minutes.
- Add chicken stock and bring to a boil.
- Add chopped potatoes, cover. Maintain a low boil until potatoes are soft.
- When chicken is done, remove from oven, let cool slightly then shred or chop.
- Remove 2 cups of soup from pot and purée in a food processor, then return to pot. This will thicken the soup.
- Add shredded chicken and season with salt and pepper to taste.
- The soup can stay on the stove over low heat until ready to serve but the potatoes will continue to soften.