Creamy Chicken and Potato Soup

Name: Creamy Chicken and Potato Soup
Ingredients: 1 pound Yukon Gold potatoes; 2 (or 1 full egg) Egg yolks; about 1 cup All-purpose flour; boneless and skinless, trimmed of fat Chicken thighs; as needed Olive oil; 1 large double shallot Shallot; 6 cloves Garlic; about 4 cups, cut into small pieces Sun-dried tomatoes; 1.5 tablespoons Tomato paste; 6 cups (high quality recommended) Chicken broth; 4 cups Heavy cream; 2 cups or 175g, fresh grated Panko breadcrumbs; 3 tablespoons Garlic powder; 2 tablespoons Onion powder; 1 tablespoon Paprika; 1 tablespoon Dried oregano; 1 tablespoon Red chili flakes or preferred spice blend; to taste Salt and pepper; a handful (ready to party washed) Fresh spinach; 4-5 stems Fresh Italian parsley

20 ingredients · from Ian Fujimoto

Ingredients

1 pound Yukon Gold potatoes
2 (or 1 full egg) Egg yolks
about 1 cup All-purpose flour
boneless and skinless, trimmed of fat Chicken thighs
as needed Olive oil
1 large double shallot Shallot
6 cloves Garlic
about 4 cups, cut into small pieces Sun-dried tomatoes
1.5 tablespoons Tomato paste
6 cups (high quality recommended) Chicken broth
4 cups Heavy cream
2 cups or 175g, fresh grated Panko breadcrumbs
3 tablespoons Garlic powder
2 tablespoons Onion powder
1 tablespoon Paprika
1 tablespoon Dried oregano
1 tablespoon Red chili flakes or preferred spice blend
to taste Salt and pepper
a handful (ready to party washed) Fresh spinach
4-5 stems Fresh Italian parsley

Watch the original video

Method

The step-by-step method for this recipe is part of Foodle Pro — along with 3498 other recipes, offline access, and a library you share with your family.

See Foodle Pro — $24 a year Or watch it free on YouTube

Watch the original: “Creamy Chicken and Potato Soup” by Ian Fujimoto. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.