Creamy Chicken Potato Soup

A few weeks ago, I was looking for a recipe that would use some left-over chicken.  This looked perfect to me. It gives you a one pot meal in a bowl.  It is a very nice comforting and tasty soup.  Great for a cold, wet day.


Creamy Chicken Potato Soup

Ingredients:


1 medium onion, finely chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

Directions:

1. In a large saucepan, saute onion in butter until tender.  Stir in broth and potatoes.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.  Stir in the chicken, salt and pepper.

2.  Combine flour and fat-free milk until smooth.  Stir into saucepan.  Add evaporated milk.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Sprinkle with parsley and chives.

Yields 6 Servings

Enjoy!

The Creative Cook

Arch's Flapjacks from Diane Mott Davidson's Fatally Flaky

I finally tried another one of Diane Mott Davidson's recipes!  This time it was Arch's Pancakes.  They are really good.  I know they are good because my son loves them.  He doesn't like pancakes all that much but has actually asked for these again.  That is a very good sign coming from him.  I decided to double the recipe so we could have some for breakfast during the week. The batter is very thick.  If you make these and decide to double the batter, reduce the amount of flour to 2-1/2 cups and increase the buttermilk by 1/4 - 1/3 cup otherwise you will have extremely thick batter.  In the book, Arch makes a point of preparing clarified butter which is what they use in the pan to cook the pancakes.  I did this last time but skipped it this time.  This recipe is nice because you can make the whole batter in your food processor and never have to use a bowl.  Personally, I never thought of adding cottage cheese to pancakes before but it adds a bit of protein to breakfast. Nice!  Thanks Diane.

Arch's Flapjacks (aka The Fluffiest Pancakes Ever)
by Diane Mott Davidson in Fatally Flaky

1/4 cup (2 oz.) cottage cheese
1 egg
1 cup buttermilk
2 Tbs canola or safflower oil
1-1/2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbs. sugar (optional)
Butter, Maple Syrup or Fruit Preserves

In a food processor or blender, pulse the cottage cheese until it is smooth(er). Then add the egg, buttermilk, and oil.  Mix briefly until smooth.  Next, mix in the flour, baking powder, baking soda, salt and sugar just until combined.  The mixture will be thick, but if it seems too thick, add a tablespoon or two of buttermilk.   Heat a griddle or skillet over medium heat until a drop of water sizzles on the surface.  Then drop the pancake batter -- about a scant 1/4 cup for each -- and let cook until bubbles form on the surface and the edges seem dry around the edges.  Flip the pancakes and let cook for another minute or two, until the bottoms are lightly browned.  Serve immediately with butter and toppings or keep warm in a 200-degree oven.

Enjoy!

The Creative Cook