How to Make Juicy Chicken and potato soup

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Before you jump to Chicken and potato soup recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.

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Yogurt can be a snack many people take for granted. Eating fat free yogurt in place of a healthy larger lunch isn't a good idea. As a snack, however, yogurt is one of the very best things you are able to reach for. It is made up of a great deal of calcium, healthy proteins, and B vitamins. Yogurt is frequently eaten to help preserve the digestive system because it is so easily digestible by the majority of people. Yogurt mixes wonderfully with nuts and seeds. This minimizes your sugar absorption without reducing the taste of your snack.

There are lots of healthy treats you can choose that never involve a lot of preparation or searching. When you make the decision to be healthy, it's simple to find just what you need to be successful at it.

We hope you got benefit from reading it, now let's go back to chicken and potato soup recipe. You can cook chicken and potato soup using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Chicken and potato soup:

1. Provide 2 of chicken quarters.
2. Use 2 of celery stalks chopped.
3. Prepare 5 of red potatoes diced skin on.
4. Get 2 cup of baby carrots.
5. Prepare 1/2 cup of chopped parsley.
6. Prepare 1 cup of chopped onion.
7. Provide 6 of chicken bouillon cubes.
8. Take 1 of bay leaf.
9. Take 2 1/2 quart of water.
10. Get of seasoning.
11. Provide of Adobo seasoning.
12. You need of pepper.
13. Get of A1 dry rub cracked peppercorn.

Instructions to make Chicken and potato soup:

1. Season chicken with A1 dry rub and pepper.
2. Boil water, parsley, bay leaf onions and bouillon cubes then add chicken and boil until almost done about 20 minutes.
3. Take chicken from water and remove the skin and bones (or just use boneless skinless chicken. Quarters were all i had in the freezer).
4. Return chicken with potatoes and veggies to the pot and season with adobo to taste.
5. Cook for an additional 15 minutes or until potatoes and veggies are soft.

In a large pot or saucepan, melt the butter and saute the onion, celery, and carrots over medium heat until soft. Sprinkle the flour over the vegetables and stir until coated. Slowly whisk in the chicken broth and milk. In a frying pan, cook the chicken in the oil until golden. Add the chicken stock and potatoes.

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