Creamy Potato and Chicken Soup
After a big feast, it’s hard to imagine cooking another massive meal. But what about those leftover mashed potatoes sitting in your fridge? Instead of reheating them or making another casserole, why not turn them into something warm and comforting like this Creamy Potato and Chicken Soup?
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Servings: 6
Calories: 488kcal
Ingredients
Boiling Chicken
- 1 lb. chicken breast with bone (shredded, leftover turkey works great too)
- 2 tsp. salt
- ½ tsp. black pepper
- 3 bay leaves
- ½ onions
Soup
- 6 potatoes
- 4 tb. salted butter
- ½ cup half-and-half cream
- ¾ lb. cremini mushrooms
- 1 tb. avocado oil
- ½ cup vermicelli noodles
- 1 tb. ghee
- 3 cups chicken broth
- 2 tsp. salt
- ¼ tsp. white pepper
- ¼ cup chopped parsley
Instructions
- In a medium-sized pot, add the chicken with enough water to fully cover the chicken, 2 teaspoons of salt, half an onion, bay leaves and some black pepper. Bring to a boil, then lower the heat to a simmer. Cook for 20-25 minutes, or until the chicken is fully cooked and tender.
- Once the chicken is done, remove it from the pot and set aside to cool. Reserve the chicken broth for later. Once cooled, shred the chicken into small bite-sized pieces and set aside.
- While the chicken is cooking, place your cubed potatoes another pot. Fill with water, salt and bring to a boil. Cook for 20 minutes, until soft and easily pierced with a fork.
- Drain the potatoes, then mash them with half-and-half cream and butter. Tip: If you’re using leftover mashed potatoes, just give them a stir in a pot to loosen them up a bit.
- In the pot with the mashed potatoes, slowly pour in about 1 cup of the reserved chicken broth, stirring as you go to incorporate. The mashed potatoes should blend into the broth, creating a smooth base.
- Wash and slice your mushrooms. In a large skillet or pot, add 1 tablespoon of avocado oil and the sliced mushrooms to the pot and sauté for about 7-10 minutes, until the mushrooms release their moisture and become golden brown. Add the mushrooms to the soup.
- In the same pan you cooked the mushrooms, heat 1 tbsp ghee (or butter) over medium heat. Add the vermicelli noodles and sauté them for 2-3 minutes, stirring constantly, until they turn a light golden brown (but be careful not to burn them). Once toasted, add the vermicelli to the soup pot.
- Add the shredded chicken to the soup and bring everything to a simmer, stirring occasionally. Let the soup cook for about 10 minutes, allowing the flavors to combine and the noodles to cook through. As the soup thickens, gradually add more chicken broth (about 2 cups), adjusting the consistency to your liking.
- Add and stir in the chopped parsley for added color and freshness.Season the soup with 2 teaspoons of salt and ¼ teaspoon of white pepper. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
Nutrition
Calories: 488kcal | Carbohydrates: 59g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 1927mg | Potassium: 1520mg | Fiber: 6g | Sugar: 4g | Vitamin A: 563IU | Vitamin C: 47mg | Calcium: 81mg | Iron: 3mg