Soup Season - Part 1: Best Chicken Potato

The Best EVER Chicken Potato Soup

(Although the chef is totally biased)

This soup is so classic and is perfect for fall, when all of the veggies are affordable.  We ate this during the first snowfall of the season with toasted garlic bread.  You can scale it up or down and is good enough for company. 

Cooking Time: 90 minutes
Serves: 8

Ingredients:

• 2 chicken breasts with rib meat
• 5 small/medium Russet potatoes
• 3 large carrots, peeled
• 1 medium onion, chopped
• 4 ribs of celery, chopped
• 3 tablespoons olive oil
• 8 cups chicken stock
• 1/2 cup white wine
• 2 teaspoons chopped garlic
• 2 tablespoons parsley
• 1/4 cup heavy cream
• 1/8 teaspoon garlic powder
• salt & pepper

Directions:

1. Preheat oven to 400 degrees.
2. Peel and chop potatoes into 1/2 inch cubes.  In baking dish, coat with 1 tablespoon of olive oil and toss with salt and garlic powder.  Put in oven and bake for 20-25 minutes, turning once or twice.
3. In a dutch oven (or other oven-proof pot) heat 1 tablespoon of olive oil.  Season chicken breasts with salt and pepper.  Place skin-side down and saute until brown, about 3-4 minutes.  Turn chicken over, add 1/2 cup of chicken broth, cover with lid and place in the oven.  Bake for 10-15 minutes until juices run clear.
4. Once potatoes and chicken are finished roasting, pull out of oven and cover with tin foil.  Reserve cooking liquid from chicken.  After resting for about 10 minutes, shred chicken from bone and reserve.
5. In the same dutch oven, heat 1 tablespoon of olive oil over medium-high heat.  Add onion, celery and carrots and saute until soft, about 8 minutes.  Add salt and chopped garlic, cook for 1-2 minutes more.  Add white wine and reserved chicken liquid, cook for 1 minute.  Add chicken stock and bring to boil.
6. As the soup is coming to a boil, add chicken and potato.  Add in parsley and simmer over medium heat for 10-20 minutes until all of the vegetables are soft and flavors have combined.
7. Right before serving, add in cream and salt & pepper to taste. 

Note: I substitute rice or noodles for the potatoes based on my mood or what's in my pantry.  In that case, simply cook the veggies a little less (4-5 mins) and add the rice or noodles in step 5 to cook them through.