Creamy Potato Soup

A one-pot recipe for creamy potato soup that’s tasty and simple to make! This creamy potato dish, laden with chicken, is a family favorite when it comes to comfort food.

Menu: Soup

Cuisine: United States

Preparation: thirty minutes

Servings: 8 (3.5 cups of soup made according to the recipe).

521 kcal of calories

Recipe by : Sam Merritt

Ingredients for soup 

1.  6 strips of raw bacon, chopped into small pieces
2. Three teaspoons of butter, either salted or unsalted, will do
3. 1 chopped medium yellow onion (about 200g or 1.5 cup)
4. 3 minced large cloves of garlic and
5. ⅓ cup (42g) all-purpose flour
6. 2 ½ pounds of peeled and chopped gold potatoes into pieces no bigger than 1″ (I used roughly 6 large potatoes or 1.15 kg of potatoes for this amount).
7. 4 cups (945ml) chicken broth
8. ¼ cup (475 ml) of milk
9. cup (155ml) thick cream
10. A ½ teaspoon of salt,
11. one teaspoon of powdered pepper,
12. and one to two ½ teaspoons of ancho chili powder
13. ⅔ cup (160g) sour cream Cheddar cheese, chives, and more sour cream

Guidelines for soup 

• Cook the chicken slices in a large soup pot or Dutch oven over medium heat until they are crisp and browned.
• With the chicken bits removed, place them aside and keep the fat in the pot.
• Add the butter and chopped onion, and simmer for three to five minutes on medium heat, or until the onions are soft.
• Add the garlic and heat for about 30 seconds, or until fragrant.
• Add the flour to the ingredients in the pot and stir (with a whisk if necessary) until everything is well combined.
• Add the diced potatoes, milk, heavy cream, ancho chili powder, chicken broth, and salt to the pot. Mix thoroughly.
• After bringing to a boil, cook for about ten minutes, or until potatoes are soft to the touch.

Bake chicken bubble biscuits casserole

This Chicken Bubble Biscuit Bake is an incredibly simple and quick main dish casserole. Tender store-bought biscuit dough, layered with tender chicken, bacon, and ranch flavor. When finished with cheese, it’s a delicious comfort food that your family will request again and time again.

SETUP TIME: Ten minutes

TIME TO COOK: 35 minutes

Forty-five minutes total

Options for Storage Chicken Bubble Biscuit Bake Casserole: 

Allow the casserole to cool when you’ve had enough (assuming you can resist eating it all). After that, you may refrigerate it for up to three days by covering it with foil or plastic wrap. Do you need to keep it longer? Individual servings can be frozen for up to one month. Reheat in the microwave or oven until well warm.

Components Bake chicken bubble biscuits casserole

1. Three cups of canned or cooked chopped chicken
2. Cream of chicken soup, two cans
3. Half a cup of sour cream
4. one cup of cheese, grated
5. Two tsp of ranch dressing mixture
6. 1/4 cup chopped, cooked bacon
7. One 12-oz refrigerated can of Grands Jr Biscuits
8. One more cup of grated cheese to sprinkle over the casserole

Guidelines Bake chicken bubble biscuits casserole

• Turn the oven on to 350°. Apply a thin layer of cooking spray to a 9 x 13-inch pan. Put aside.
• Add the bacon, ranch dressing mix, 1 cup shredded cheese, chicken, soup, and sour cream. **Each biscuit should have four bits. Add chicken mixture and toss.
• Transfer chicken mixture to pan that has been ready. Add the last cup of grated cheese on top.Bake for 25 to 35 minutes, or until biscuits are golden brown and bubbling.

Note:

• If you don’t like “doughy” biscuits like dumplings, then layer the chicken mixture in the dish bottom to top with the biscuits!

KFC Fried Chicken Recipe

Nothing compares to KFC’s fried chicken. For a very long time, they have been well-known for their renowned recipe of eleven herbs and spices. With this KFC coating recipe, you can make their fried chicken at home and forget about the secret recipe—you can make their chicken instead.

Ingredients For KFC Fried Chicken Recipe

1. Two cups all-purpose flour
2. one tablespoon salt
3. 1/4 tsp finely chopped thyme
4. One-half tablespoon of basil
5. One teaspoon of oregano
6. A single spoonful of celery salt
7. One tablespoon of pepper, black
8. One spoonful of powdered dry mustard
9. Four tablespoons of paprika
10. Two tsp of salt with garlic
11. one tablespoon of ginger powder
12. Three tablespoons of finely ground white pepper
13. ½ teaspoon optional Accent flavour enhancer (MSG)
14. One complete chicken
15. One beaten egg
16. One cup of buttermilk vegetable oil with added fat for frying

Instructions For KFC Fried Chicken Recipe

1. Cut the chicken into pieces for the legs, thighs, wings, and breast.
2. Combine all of the ingredients and flour in a small bowl.
3. Beat the egg and add the buttermilk into a big basin. To mix, whisk or stir.
4. Combine the buttermilk mixture with the chicken pieces.
5. Give the chicken a half-hour or so to soak.
6. Put a baking sheet on top of a wire rack.
7. Take the chicken out of the buttermilk and shake off any excess before breading it.
8. Every component should be dipped in flour mixture.
9. After completely coating the chicken, shake off any remaining flour.
10. The chicken should be placed on the wire rack.
11. Spread bread over the entire chicken. Before frying, the breaded chicken needs to rest for approximately fifteen minutes.
12. Preheat a deep fryer’s oil to 350 degrees. Use a Dutch oven with half of the vegetable shortening inside if you don’t have a deep fryer.
13. Make sure the temperature in your Dutch oven stays at 350 degrees by using a thermometer. Overly low temperature will result in greasy breading.
14. Cook in two or three batches of chicken. It will take 15 to 18 minutes for the thighs and breasts to cook. It will take around 12 to 13 minutes for the wings and legs to cook.
15. Place a clean wire rack on top of a baking sheet and drain the fried chicken.

nourishment
This diet has 168 k cal of calories, 31 g of carbohydrates, 6 g of protein, 3 g of fat, 1 g of saturated fat, 1 g of polyunsaturated fat, 1 g of monounsaturated fat, 1 g of trans fat, 24 mg of cholesterol, 3241 mg of sodium, 194 mg of potassium, 3 g of fibre, 2 g of sugar, 1827 I U of vitamin A, 1 mg of vitamin C, 74 mg of calcium, and 3 mg of iron.