Chicken Potato Soup

Creamy Chicken, Potato , And Corn Soup, With Carrots, And Fresh Dill

---

PREP TIME: 10 Minutes/ COOK TIME: 40 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 580/ Protein 39g

DIFFICULTY LEVEL: Easy

INGREDIENTS: Onion, Carrots, Potatoes, Garlic, Cream of Chicken Concentrate, Corn, Dill, 4 TBSP Creme Fraiche, 1 TBSP Chicken Bouillon Paste, Chopped Chicken Breast

---

Step 1: Prep

Wash and dry produce

Halve, peel, and dice onion

Trim, peel, and dice carrots

Dice potatoes

Peel and mince garlic

Step 2: Start Soup

Heat a large drizzle of oil in a large pot over medium heat

Add onion, carrots, potatoes, and garlic

Season with 1/4 TSP of all purpose seasoning, garlic powder, paprika, and salt and pepper

Cook for 6 minutes

Meanwhile, pat chicken dry with paper towels

Add chicken and another drizzle of oil to pot with vegetables

Season with 1/4 TSP of salt and pepper

Cook for 5 minutes

Step 3: Finish Soup

Stir in chicken bouillion paste, cream of chicken concentrate into pot with chicken and vegetables

Add 3 cups of water

Bring to a boil

Once boiled, REDUCE HEAT TO LOW

Cook for 7 minutes

While soup cooks, drain, and rinse corn

Roughly chop fonds from dill

Add corn to pot

Cook for 1 minute

Remove from heat

Stir in Creme Fraiche

Season with 1/4 TSP of salt and pepper

Step 4: Finish and Serve

Divide soup between bowls

Top with chopped dill

Serve hot and enjoy!