Creamy Hen & Potato Soup (Gradual-Cooker)


A scrumptious bowl of pure consolation and goodness

Substances

  • 1½ lbs. (680g) boneless, skinless rooster breasts
  • salt & pepper
  • 1 lb. (450g) child potatoes, quartered
  • 8 oz. (225g) cream cheese
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1 jalapeño, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 bunch thyme
  • 32 fl oz. (960ml) rooster broth
  • 8.1 fl oz. (240ml) entire milk
  • 1 rooster bouillon dice
  • 2 tsp. curry powder
  • 1 tsp. dried oregano
  • 7 oz. (200g) kale, stems eliminated, chopped

Directions

  1. Season the rooster with salt and pepper and place within the backside of the sluggish cooker. Add the potatoes, cream cheese, onion, carrot, jalapeño, garlic, and thyme and stir to mix. Now add within the rooster broth, milk, bouillon dice, curry powder, oregano and season with a little bit extra salt and pepper.
  2. Cowl the sluggish cooked with the lid and prepare dinner on LOW for six hours.
  3. Switch the cooked rooster to a plate and shred the rooster utilizing 2 forks. Return rooster to the sluggish cooker and add within the kale. Stir till effectively mixed and proceed to prepare dinner on low for round 10 minutes till the kale has wilted.
  4. Examine the soup for seasoning and add a little bit extra salt and pepper if required, and serve.

Notes

GF – GLUTEN FREE
MP – MEAL PREP/FREEZER FRIENDLY
HP – Excessive Protein (20g+ per serve)

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