Creamed chicken and potato soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

We constructed a kitchen in the gazebo. It’s structurally complete but we need to install additional lighting fixtures. And there are no pullout shelves in the cabinets yet. We’ll get there. Soon. Meanwhile, I was too excited to wait for everything to be completed. So, I cooked tonight’s creamed chicken and potato soup there. And, my oh my! The difference that natural lighting makes in food photos!

creamed-chicken-potato-soup

By strict culinary standards, this soup would be called plain. Maybe, it is. For some, at least. I’d call it uncomplicated but not plain. And, for me, it’ll always be special because it’s the first dish that I cooked in my new outdoor kitchen.

Serves 4.

Ingredients:

breast of a small chicken
4 cloves of garlic
1 onion
2 tbsps. of butter
2 to 3 potatoes
1 c. of chopped chicken meat
salt
pepper
1/2 c. of cream

Cook the chicken breast in salted water by simmering for about 45 minutes. Remove the chicken from the broth, cool then separate the meat from the bones. Roughly chop the meat.

Slice the onion. Crush and roughly chop the garlic. Peel the potatoes and cut into half-inch cubes.

Melt the butter in a pot. Add the garlic and onion and cook until the onion starts to turn translucent.

Pour in the broth. Add the chicken and potatoes. Season with freshly-ground pepper. Stir and bring to the boil. Lower the heat, cover and simmer for ten to 15 minutes or until the potatoes are tender. Take a few pieces of potato and taste. If soft enough, turn off the heat.

Pour in half a cup of cream. Season with more salt and pepper, if necessary.

Serve at once.

Click the thumbnails below for the illustrated version of the recipe.

October 12, 2009  Print This Post   
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Comments

10 Responses to “Creamed chicken and potato soup”
  1. marva says:
    October 12, 2009 at 7:23 pm

    love the photos!

    Reply
  2. marva says:
    October 12, 2009 at 7:28 pm

    hi connie do you have a recipe similar to burgoo’s salmon dish? hope you can help me thanks

    Reply
  3. peasmom says:
    October 12, 2009 at 7:37 pm

    How many cups of water should be used in boiling the chicken for broth?

    Reply
  4. haidee says:
    October 12, 2009 at 8:42 pm

    oh how i love your outdoor kitchen ms connie! napaka natural ng colors sa photos sobrang vivid. sana magkaron din ako ng maliwanag na kitchen na hindi artificial lighting ang gamit. you must have been so happy cooking here.=)

    Reply
  5. peterb says:
    October 13, 2009 at 10:18 am

    Quick soup, using my favorites! Yun nga lang ubos na yung potatoes! If ever, new stock would probably cost twice as much. I bought 6 pieces of carrots yesterday of 160/k, the next batch of deliveries was at 300/k!

    On taking pics outside. I really love natural light and i try to take pics in our small garden too. The problem is, it’s heavily shaded by branches and surrounded by high walls. I always experience problems with shadows unless i take the pics early in the morning.

    Reply
  6. Ethel says:
    October 15, 2009 at 7:42 am

    Hi Ms. Connie,

    I’m a new housewife, and lately, I’ve been going to your website for cooking reference. Nakakagutom ang mga pictures! They all look so yummy! I’m definitely going to try your recipes. About the creamed chicken and potato soup, what kind/brand of cream did you use?

    Thanks!

    Ethel

    Reply
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