Creamy Chicken, Potato & Corn Soup

🥘 Ingredients

• carrots
  12 oz
• chicken stock concentrate
  2 unit
• chopped chicken breast
  20 oz
• cooking oil
• corn
  2 unit
• cream of chicken concentrate
  2 unit
• crème fraîche
  1/2 c
• dill
  ½ ounce
• garlic
  4 clove
• onion
  2
• pepper
• potatoes
  24 oz
• salt
• water
  3 c

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Halve, peel, and dice onion into 1/2-inch pieces. Trim, peel, and dice carrots into 1/2-inch pieces. Dice potatoes into 1/4-inch pieces. Peel and mince or grate garlic .

   onion: 2, carrots: 12 oz, potatoes: 24 oz, garlic: 4 clove
2. 

   2

   Heat a large drizzle of cooking oil in a large pot over medium-high heat. Add onion, carrots, potatoes, and garlic; season with salt and pepper . Cook, stirring occasionally, until slightly softened, ⏱️ 4-6 minutes . Meanwhile, open package of chopped chicken breast and drain off any excess liquid. Add chicken and another drizzle of oil to pot with veggies. Season with salt and pepper. Cook, stirring occasionally, until chicken is browned, ⏱️ 3-5 minutes (it'll finish cooking in the next step).

   cooking oil, salt, pepper, chopped chicken breast: 20 oz
3. 

   3

   Stir chicken stock concentrate , cream of chicken concentrate , and water (use 5 cups for 4 servings) into pot with chicken and veggies. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until flavors meld, vegetables are tender, and chicken is cooked through, ⏱️ 5-7 minutes . While soup cooks, drain and rinse corn . Pick and roughly chop fronds from dill . Add corn to pot; cook until warmed through, ⏱️ 1 minute . Remove from heat. Stir in crème fraîche ; taste and season with salt and pepper.

   chicken stock concentrate: 2 unit, cream of chicken concentrate: 2 unit, water: 3 c, corn: 2 unit, dill: ½ ounce, crème fraîche: 1/2 c
4. 

   4

   Divide soup between bowls. Top with as much chopped dill as you like and serve. Poultry is fully cooked when internal temperature reaches 165 degrees F.