40 Days of Soup: Day 28 – Ginger Chicken with Carrots and Potatoes


Day 28? Got to come up with some new flavors and play with my new toy-an immersion blender.  What flavor- hmmmmm, ginger! What else do I have?

Well, here’s what I came up with:

 

Ingredients:

1 onion, diced

2 Tablespoons butter

2-3 Tablespoons brown sugar

4 cups chicken broth (I used water and chicken bouillon powder.)

2 small potatoes, peeled and diced

4 carrots, peeled and sliced

2 – 3 Tablespoons ground ginger

dash of black pepper, freshly ground

1-1 1/2 cups chicken, baked and shredded (used chicken that I had frozen when I baked it for another soup.)

Optional: If I had had some heavy whipping cream or sour cream, I might have added some to make it creamier and a bit of milk to make it thinner. Water can also be added to thin it some.

Instructions:

Caramelize the onions by sauteing in butter with brown sugar. Stir to prevent burning. Cook until browned. Add all but the chicken and boil/simmer about 18-20 minutes or until potatoes and carrots are tender. Blend to puree and then add shredded chicken. Heat thoroughly and serve.

If available, try topping with crumbled feta cheese.

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About deairby

From a small Mississippi town and have lived my adult life in the south. I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop (7 years), cookbook writer, moderator of the Small Business forum on Social Media Examiner, enjoy life and all the adventure God brings my way.
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3 Responses to 40 Days of Soup: Day 28 – Ginger Chicken with Carrots and Potatoes

  1. Pingback: Pantry Raid #10: Black Bean Burgers | thebaronyork

  2. Pingback: 40 Days of Soup: Day 30 – Roasted Butternut Squash and Carrot | thebaronyork

  3. Pingback: 40 Days of Soup: Day 31 – Loaded Baked Potato | thebaronyork

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