smilys chicken n potato soup
smilys chicken n potato soup

Hello, I’m Marie. Today, I’m gonna show you how to prepare smilys chicken n potato soup recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

smilys chicken n potato soup Recipe

smilys chicken n potato soup is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. smilys chicken n potato soup is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have smilys chicken n potato soup using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make smilys chicken n potato soup:

  1. Take 4 cup chicken broth
  2. Get 1 lb bonless,skinless chicken thighs
  3. Prepare 4 frozen corn on cob
  4. Make ready 1 tbsp olive oil
  5. Get 1 sm. onion
  6. Prepare 1 celery stalk ,thinly sliced
  7. Take 2 medium russet potatoe
  8. Prepare 2 tsp fresh lime juice, plus wedges for serving
  9. Make ready 1/4 tsp dried oregano
  10. Prepare 8 sazon packets
  11. Prepare 1 kosher salt & black pepper
  12. Prepare 1 cut up avocado, fresh cilantro

Instructions to make smilys chicken n potato soup:

  1. . In a large saucepan or Dutch oven, combine the chicken broth and 1 cup water and bring to a boil. Add the chicken and corn and simmer until the chicken is cooked through, 10 to 12 minutes.
  2. Remove the chicken and corn from the saucepan and reserve.
  3. Strain the cooking liquid into a large bowl or measuring cup and reserve.
  4. Wipe out the saucepan and heat the oil over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the potatoes and the reserved cooking liquid and bring to a boil. Reduce heat and simmer until the pota-toes are cooked through, 15 to 20 minutes.
  5. Meanwhile, shred the chicken and cut the corn pieces into 1-inch-thick rounds. Return the chicken and corn to the soup. Add the lime juice, sazon, oregano, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, about 1 minute. Serve the soup with the avocado, cilantro, capers, and lime wedges

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