Chicken and potato soup



  • 4 chicken breasts cooked (roughly cut, they don't need to look perfect). I cooked mine in the oven on about 350 for around 30 minutes with a little olive oil spray and seasoned with Trader Joe's 'Everyday Seasoning'. Alternatively, to make this a one-pot dish, use a pre-roasted chicken from the grocery store.
  • 5 baking potatoes (cut into 1 inch pieces)
  • 10 cups chicken broth
  • 3 serrano chiles – finely chopped
  • 3 cups green cabbage – chopped
  • 2 cups corn kernels (I steamed corn and then using a knife sliced the kernels off the cob)
  • 1 small onion – chopped
  • 1 tsp crushed garlic
  • cilantro
  • salt & pepper

Add the 10 cups of chicken stock to a large pot with the potato, onion and garlic.  Bring to the boil.  Once you can put a fork in the potatoes, but they are not mushy, add the remainder of the ingredients.  Turn the heat down to about medium and cook for a further 10 minutes. 

Once served top each bowl with a little extra cilantro.

Note:  This soup has a little kick to it so if you do not like spice, reduce the number of serrano chiles.

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Tonya Staab October 13, 2010 - 3:28 pm

umm, that would be me thinking about one thing while typing another.  10 cups of broth.  I'll make an amendment, thanks for picking that up 🙂

Laura Scarborough October 13, 2010 - 3:07 pm

sounds so yummy! i definitely will give this a try. i LOVE soup!
one question….ingredients call for 8 cups broth but directions call to add 10 cups to pot with potatoes. which is it or does it?

Julien Denoyer October 31, 2010 - 6:43 am

That looks amazing, we’ve been making such soups lately, with the weather changing. I love this version and will definitely try it, thanks for sharing!


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