Chicken and Potato Soup


4 medium potatoes diced

1/2 teaspoon salt

1 tablespoons butter

1 medium onion diced.

1teaspoons minced garlic (again, I used the bottled stuff)

1 large carrot chopped finely

1- 12.5 oz. can chicken breast

1 1/2 teaspoons dried parsley

1 1/2 teaspoons dried basil

1 bay leaf

1/2 teaspoon black pepper

1/2 teaspoon salt (in addition to the teaspoon above.

3 cups chicken stock or broth

I am eating this as I type the recipe. Yum! Take your chopped potatoes, put them in a small pot, cover them with water, add 1/2 teaspoon salt and put them (covered) over medium heat.

While the potatoes are cooking, melt 2 tablespoons of butter and saute the onions and garlic.

Add carrots and cook them for another 4 minutes.

I used the Costco's Kirkland canned chicken breast because that is all I had tonight, but you could just as easily use a 1/2 lb - 1 lb of boneless chicken breast chopped into chunks. Just cook it all the way.

Add the can of chicken, juice and all.

The potatoes should be done now. You should be able to pierce them easily with a fork. If they are not done, remove the pot with chicken from the heat and wait.

Strain them.

Add them to the pot of chicken.

Now add your parsley, basil, pepper bay leaf and 1/2 teaspoon of salt.

I have this chicken stock I made from the leftover rotisserie chicken we had the other day. But you can just as easily use canned chicken broth.

Add 3 cups chicken stock or broth, cook until heated then serve.


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