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  1. #1
    lstbred's Avatar
    lstbred is offline Senior Member
    Join Date
    May 2012

    Spiocy Chicken & Potato Soup

    Here we go again! a little something to change up our boring chicken, we get our protien, some carbs and some veggies all without being to "heavy" going in to an inbetween season. This recipe makes about 1.5 Gallons.

    Chicken breast, diced 1.5lbs this is the BASIC recipe, you can (as I would) up the quantity.
    red bell, diced 4.5oz
    celery, diced 4oz
    onion, diced 4oz
    bay leaf 1ea
    chicken base, you can get regular or low sodium 1.5oz
    red potatoes, diced 12oz
    zucchini, diced 4.5oz
    green onion, diced .75oz
    jalepenos, minced 1.25oz
    garlic, minced 1.25oz
    water 7cup

    Spice: Mix this all together for ease
    cilantro, chopped
    dried oregano
    dried basil
    lime jiuce
    kosher salt, you can use reg salt
    black pepper
    cloves, ground
    lime zest, grated, get a fresh lime so you can use the juice and the zest

    In deep pot cook chicken.
    Add spice mix, sautee for 3-5min
    Add peppers, onions, celery, garlic, jalepenos. Cook until tender, 2-3min
    Add potatoes, zucchini and water. bring to a boil then reduce heat and simmer until potatoes are tender, 10-15min
    Add green onions at end

    You could add less water and make this more "stewish" and it would will concentrate the flavors for a more tasty dish. IMO

  2. #2
    Dpyle's Avatar
    Dpyle is offline Productive Member
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    Jun 2011
    Knoxville, Tennessee
    This sounds great but when I give it a go I may add some rice or barley when i do.

  3. #3
    lstbred's Avatar
    lstbred is offline Senior Member
    Join Date
    May 2012
    Good idea! I would personally use barley. Cook the barley in the broth, seperately in the flavored broth, then add it to the pot when you add the potatoes. I say cook it seperately because if you add it to the pot early you take the chance of the barley being crunchy or under done then to get it right you may turn the potatoes to mush because you have to cook longer.

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