Learn how to make an easy freezer meal! A delicious soup recipe that’s one of my favorites! Enjoy!
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BETH’S CREAMY POTATO, CHICKEN AND PEA SOUP
Serves 6-8
Ingredients:
2 Chicken Breasts, skin on, bone-in
2 tbsp (30 ml) olive oil
1 yellow onion, diced
2 stalks celery, chopped
2 garlic cloves, chopped
2 russet potatoes, peeled and cubed
4 cups (950 ml) of chicken broth
½ cup (120 ml) milk
1 tsp (5 ml) salt
¼ tsp (1.5 g) freshly cracked pepper
white pepper to taste
1 cup (240 ml) frozen peas
2 tbsp (30 ml) chives, minced
METHOD:
Preheat oven to 400F (200C). Place chicken on a sheet pan with a rack and roast chicken breasts for 25-30 mins until cooked through allow to cool.
Meanwhile, in a large stock pot sauté the onion, celery, and garlic until soft and fragrant. Add potatoes and chicken broth. Simmer until fork tender. (10-15 mins)
Puree soup in batches until smooth. Add milk. Season with salt and peppers.
Remove skin from chicken and shred chicken with 2 forks into bit sized pieces. Add to soup, along with frozen peas. Stir until combine.
At this stage if soup is to thick you can add some more chicken broth.
Allow soup to cool completely and then transfer into freezer safe containers. Will last in the freezer for 3 months.
Reheat and garnish with chives for serving.
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