Monday 30 March 2015

Cream of Potato and Chicken Soup with Dill

This is one of those soups I always just throw together without measuring until I wanted to add it here.

10 to 12 ounces bone in chicken thighs
6 cups water
1 onion, chopped
1 clove garlic, pressed
1/2 pound diced new potatoes
1/2 cup cream cheese
2 tablespoons cooking oil
1 tablespoon chopped dill
1 teaspoon mustard powder
1 teaspoon salt

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.
Add the diced potatoes and pressed garlic and cook for 2 minutes while stirring.
Add all the remaining ingredients, except for cream cheese, and bring to a boil.
Reduce heat to medium and simmer for 45 minutes.
Remove the chicken pieces and refrigerate until just cooled enough to handle.
Keep the soup on the burner and reduce to medium-low heat.
Once the chicken is cooled take all the meat off the bones, chop and set it aside, discard the bones, skin and fat.
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.)
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.

 *Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free. 

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