Food recipes
Cheesy Chicken and Potato Soup
Cheesy Chicken and Potato Soup Ingredients: onions, raw bacon, meatless potatoes, raw, skin soup, chicken broth or bouillon, dry water, bottled, generic butter, without salt wheat flour, white, all-purpose, unenriched...
Cheesy Chicken and Potato Soup
Ingredients:
onions, raw
bacon, meatless
potatoes, raw, skin
soup, chicken broth or bouillon, dry
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
Directions:
Heat bacon grease in a stockpot over medium-high heat.
Saute onion in hot grease until soft, about 4 minutes.
Stir potato chunks with the onion.
Pour chicken broth and water over the potato mixture.
Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes.
Melt butter in a small saucepan over medium heat.
Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute.
Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more.
Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more.
Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.
Ingredients:
onions, raw
bacon, meatless
potatoes, raw, skin
soup, chicken broth or bouillon, dry
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
Directions:
Heat bacon grease in a stockpot over medium-high heat.
Saute onion in hot grease until soft, about 4 minutes.
Stir potato chunks with the onion.
Pour chicken broth and water over the potato mixture.
Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes.
Melt butter in a small saucepan over medium heat.
Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute.
Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more.
Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more.
Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.