smilys chicken n potato soup
smilys chicken n potato soup

Hello, I am Laura. Today, I’m gonna show you how to prepare smilys chicken n potato soup recipe. Never miss 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 bit tastier. 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 in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. smilys chicken n potato soup is something which I have loved my whole life.

To begin with this 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 can achieve it.

The ingredients needed to make smilys chicken n potato soup:

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

Steps 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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