|Fried Chicken: An American Story|
|by John T. Edge|
With Fried Chicken, acclaimed writer John T. Edge launches a series of unforgettable short books on selected icons of American food - the foods th...
1 - 10 of about 970 for chicken potato soup
1.) Combine the potatoes, celery, onion, chicken and water in ... milk mixture into the stockpot and cook soup until heated through. Serve immediately.
1. Peel the ... pour in the chicken broth, stirring constantly. ... and when the soup returns to a ... through, 2 to 3 minutes longer. Recipe doubles well.
In a large ... potatoes are tender. Mash slightly if desired. Blend in undiluted soup and milk. Heat, but do not bring to a boil. Makes 4 to 6 servings.
Dot with butter, and bake at 350 degrees until tender, about 45-60 minutes. One sliced onion may be mixed in with the potatoes.
Boil chicken until done. Debone. ... cubes. Bring to a boil and simmer for 45 minutes. Add potatoes and evaporated milk. Simmer on low heat for 20 minutes.
Cook potatoes and ... 3 minutes. Add chicken broth, parsley, salt, ... about 30 minutes. Stir in evaporated milk. Serve hot. Makes 6 servings, 1 cup each.
Melt butter in ... not brown. Add chicken broth, chicken and ... tender. Add milk. Mash 1 or 2 pieces of potato with spoon; stir well. Yields: 3 servings.
Add to large ... the amount of soup, you desire. Boil chicken 1-2 hours in ... regular salt if desired. Boil for 1 to 1-1/2 hours. Add milk to your liking.
Melt butter in ... onion, cook until tender. Add chicken broth, potatoes, and chicken. Cover and simmer 25 minutes. Add milk before serving; heat through.
Cook potatoes and ... hot saucepan. Add chicken broth, parsley, and ... addition of evaporated milk may cause this soup to curdle). Serve hot. Makes 6 servings.
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