Chicken Potato Soup with Parmesan

 

This needs perfected. I think it could use a roux. 

Ingredients: 

• 1/3 large yellow onion.
• 1/2 cup grated carrots (1 carrot)
• 2 celery rib
• 4 potatoes 
• 3 frozen chicken tenderloins, or marinated chicken tenderloin. 
• 1/2 tsp garlic powder 
• 1 tbsp rosemary olive oil, or 1 tablespoon EVOO and 1 tsp ground rosemary.
• 2 cup filtered water.
• 1 cup half and half
• 1/4 tsp ground black pepper 
• 1/4 tsp salt.
• 2 tbsp butter. 
• 1 tbsp dry white cooking wine. 
• Garnish: 4 tbsp grated Parmesan cheese, like Bella Rosa at Walmart 

Prep:

Get out all of your ingredients for quick prep, and put them away (when you're done with each one) to clear up space.

1. Get out your frozen tenderloins and put it in a bowl and cover it with water, so it can be thawing enough to cut it soon (after you're done prepping the other vegetables). Set it aside. *skip if using marinated.
2. Rinse, trim and slice your celery (crosswise) into 1/2 inch pieces. Place into a separate bowl. Put remainder away.
3. Microwave celery for 2 minutes.
4. Dice the onion and add it to a small bowl. Cover the remaining onion for next time you're making gnocchi, and put it away. 
5. Grate carrots, if necessary (about 1). Add carrots to a separate small bowl. Put remainder away.
6. peel and dice potatoes. add them to a large microwave-safe bowl, and nuke for 10 minutes, stirring every 2.5 minutes. 
7. Add dry white wine to another small container. Put remainder away.
8. Get out your butter. set aside. 
9. portion out your EVOO (add rosemary, if necessary). set aside.
10. portion out your garlic powder, black pepper, and salt. Set aside.
11. Pour your water into a vessel to be dumped into the pan later.
12. Do the same with the half and half in a separate vessel (like a glass). Put remainder away.
13. Portion out your parm in a separate small bowl.
14. Drain your tenderloin, and dice it carefully with a sharp knife. You can just leave it on the cutting board until needed. *if using marinated, rinse chicken and cut it on cutting board. 

Directions:

1. Add butter, celery, and onions and carrots to a skillet, and cook over medium high (6) heat; about 5 minutes. Stir occasionally.
2. Turn heat to medium low (3).
3. deglaze with white wine. cook for 1 minutes, stirring occasionally. 
4. Add EVOO (w/rosemary), chicken, and potatoes, and cook for 3 minutes. stirring occasionally. add 1/4 cup water, if necessary to keep from sticking. 
5. Add water and spices [garlic powder, black pepper, and salt], and bring back up to a simmer.
6. cover, and cook for 5 more minutes. 
7. Add cream. Stir.
8. Bring back up to a simmer, and turn off heat.
9. Garnish with Parmesan. stir well.

Serves 2-3.