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:
- Take 4 cup chicken broth
- Get 1 lb bonless,skinless chicken thighs
- Prepare 4 frozen corn on cob
- Make ready 1 tbsp olive oil
- Get 1 sm. onion
- Prepare 1 celery stalk ,thinly sliced
- Take 2 medium russet potatoe
- Prepare 2 tsp fresh lime juice, plus wedges for serving
- Make ready 1/4 tsp dried oregano
- Prepare 8 sazon packets
- Prepare 1 kosher salt & black pepper
- Prepare 1 cut up avocado, fresh cilantro
Instructions to make smilys chicken n potato soup:
- . 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.
- Remove the chicken and corn from the saucepan and reserve.
- Strain the cooking liquid into a large bowl or measuring cup and reserve.
- 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.
- 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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