Cream Of Chicken & Potato Soup With Dill
Recipe: #18300
March 30, 2015
Categories: Side Dishes, Chicken, Birthday, Fathers Day, Mothers Day, St Patricks Day, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Bone-in Pieces, Chicken Dinner, more
"This is one of those soups I always just throw together without measuring until I wanted to add it here."
Ingredients
Nutritional
- Serving Size: 1 (388.5 g)
- Calories 261.6
- Total Fat - 19.9 g
- Saturated Fat - 6.6 g
- Cholesterol - 69.5 mg
- Sodium - 537.7 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 1.6 g
- Sugars - 3 g
- Protein - 10 g
- Calcium - 44 mg
- Iron - 0.7 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring the oil to medium-high heat in a heavy bottomed pot and add the onions; cook for five minutes, until the edges start to brown.
Step 2
Add the diced potatoes and pressed garlic and cook for 2 minutes while stirring.
Step 3
Add all the remaining ingredients, except for cream cheese, and bring to a boil.
Step 4
Reduce heat to medium and simmer for 45 minutes.
Step 5
Remove the chicken pieces and refrigerate until just cooled enough to handle.
Step 6
Keep the soup on the burner and reduce to medium-low heat.
Step 7
Once the chicken is cooled take all the meat off the bones, chop and set it aside, discard the bones, skin and fat.
Step 8
Stir the cream cheese into the soup and stir until melted; puree the soup with an immersion blender. (If you do not have an immersion blender you can puree this in batches in a blender, making sure you keep the cover off and use a towel to cover it to avoid the soup to spatter.)
Step 9
Add the chopped chicken pieces increase heat to medium high and continue to cook until the soup just starts to bubble; remove from heat and ladle into bowls.
Step 10
Enjoy!
Tips
No special items needed.