Chicken And Potato Soup Satsuma Jiru Recipes

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.

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.

LOADED CHICKEN POTATO SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Prick potatoes with a fork and wrap each potato in aluminum foil.
• Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.
• Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.
• Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.
• Toss onion, carrots, and celery with enough olive oil to coat in a bowl.
• Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.
• Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
• Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, 1/2 of the bacon bits, 1/2 of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
• Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.

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.