Chicken and Potato Soup

Chicken and Potato Soup
This recipe is from one of our long-time employees here at the farm.
  • 2½ quarts chicken stock
  • 3 c dry white wine
  • 1 T tomato paste
  • 1½ t Worcestershire sauce
  • 2 t dried basil, or 1 c fresh basil
  • 3 medium potatoes, scrubbed, peeled, and cut into ½ in dice
  • 1-2 c peeled, seeded, and diced butternut squash
  • 1 T butter
  • 1 T corn oil
  • 2 large onions, diced
  • 1 large red bell pepper, diced
  • 1 fresh tomato, chopped and seeded if desired
  • ½ lb fresh green beans, cut into pieces
  • salt and pepper to taste
  • 1 T garlic oil or minced garlic
  • 1¼ to 2 c cooked chicken
  1. In a heavy soup pot, combine the chicken stock and wine and bring to a boil.
  2. Reduce heat and simmer.
  3. Whisk in tomato paste and Worcestershire sauce.
  4. Add basil and potatoes.
  5. Cover and let cook for 10 minutes.
  6. Uncover, and add butternut squash.
  7. Meanwhile, in a 9 in skillet, heat the butter and oil over medium heat.
  8. Add onion and sauté 3-4 minutes.
  9. Add bell pepper and stir fry 1 minute.
  10. Add tomato and toss vegetables until slightly softened, about 3 minutes.
  11. Place vegetables into stock mixture.
  12. De-glaze the skillet with a bit of the stock and add the skillet contents to the soup pot.
  13. Continue to simmer, covered, for 5 more minutes.
  14. Add green beans and cover again.
  15. Add basil, salt, pepper, garlic, and chicken.
  16. Continue cooking until squash and beans are tender, about 5 minutes, and it's ready to serve!


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