Chicken And Potato Soup Satsuma Jiru Recipes

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.

CREAM OF CHICKEN AND POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat. Stir in the flour until absorbed thoroughly by the butter. Add the onion and chives and saute for 5 minutes. Pour in the cream, water, milk, cumin, salt, ground black pepper, garlic powder, thyme, potatoes and chicken. Reduce heat to low and let simmer for 1 hour. Remove from heat, let cool slightly, pour into individual bowls and garnish each with parsley.

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.

CHICKEN, SPINACH, AND POTATO SOUP

Steps:

• Bring chicken thighs, chicken stock, and water to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low, and continue simmer in until the chicken is no longer pink in the center, about 20 minutes. Remove the chicken thighs, and set aside to cool. Reserve the broth.
• While the thighs are cooling, heat olive oil in a large pot over medium heat. Stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the potatoes, then strain the reserved cooking liquid into the pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes are tender, about 25 minutes.
• Cut the cooked chicken into cubes and add to the simmering potatoes. Cook for 5 minutes, then stir in the garbanzo beans, spinach, and roasted pepper; simmer 10 more minutes. Season to taste with salt and pepper, and sprinkle with grated Parmesan cheese before serving.

CHICKEN AND POTATO SOUP (SATSUMA-JIRU)

Steps:

• Cut eash chicken breast into 4 pieces and blanch them in boiling water for 30 econds. Drain and pour the sake over the chicken and let it stand while preparing the vegetables.
• Cut the peeled potatoes obliquely into bite-size pieces. Soak in very salty cold water for at least 5 minutes, then rinse under fresh cold water and drain.
• Peel the radish and cut into 1/2-inch-thick half moons, or peel the turnips and cut each into quarters. Peel the carrot and cut it obliquely into bite-size pieces.
• Dice the konnyaku into 12-16 cubes and blanch them for 1 minute in boiling water. Drain well.
• In a large pot, combine the chicken through the konnyaku and enough water to cover all generously. Bring to a boil and skim the surface frequently for the first five minutes. Reduce the heat to maintain a steady simmer and cook the soup for 15 minutes. Measure out the miso into a separate bowl and ladle some hot soup over it, stirring to dissolve. Add the dissolved miso to the soup and continue to cook for 7-8 more minutes, but do NOT let it boil! Just before serving, stir in the mirin.