Chicken-Potato Soup

Utensils Required:

Medium to Large  Pot
Mixing bowl to mix ingredients
Measuring Cups
Measuring Spoons

Ingredients Required:

2 tbsp butter
1 Lb chicken
2 Tsp garlic, mined or powder
1.5 Tsp salt
1/4 Tsp Pepper
1/4 Tsp Parsley
1 Medium Onion
2 Large Carrots
3 Stalks celery
1.5 Lbs Yukon Gold Potatoes
1/4 cup All Purpose Flower
4 Cups Chicken Broth
2 Cups of Milk or Half-in-Half

How to Make it:

1. Chop onion, carrots and celery into small pieces. 

2. Cut chicken into bite-sized pieces.  

3. Peel & cut the potatoes into bite-sized pieces.

4. Heat 2 tbs butter in a large pot over medium heat.  Add diced carrots, celery & onions cooking until onions & celery soften. 

5. Add garlic, salt, pepper & parsley and sprinkle the ¼ cup flour to the pan and stir continuously until the vegetables are fully coated.  

6. Pour 1 cup of chicken broth into the pan and stir to break up any clumps of flour.  (That's why you sprinkle, not dump).  

7. Add the remaining 3 cups of chicken broth and 2 cups of milk.  Stir to combine.

8. Add the potatoes & chicken to the pot and give it a good stir.  

9. Turn the burner up to medium-high and bring the soup to a boil.  

10. Simmer for 20 minutes, stirring occasionally or until the potatoes are fork tender.  

11. Taste & adjust the seasonings. 

Credits: Suzanne Sutton, 2025