Olympio Chicken and potato Soup
Olympio Chicken and potato Soup

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, olympio chicken and potato soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Free UK Delivery on Eligible Orders Huge Selection on Second Hand Books. Olympio Chicken and potato Soup instructions. cut the chicken breasts in two vertically. cut the tomatoes, potatoes and onions into medium cubes. in a big cooking pot, add the chicken breasts and pour water just enough not to make them float. add the oil (not too much) and set the flames to high. when the water starts boiling, add the onions, potatoes, tomatoes and a fist full of mushrooms. Here is how you cook that. In a frying pan, cook the chicken in the oil until golden.

Olympio Chicken and potato Soup is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Olympio Chicken and potato Soup is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook olympio chicken and potato soup using 13 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Olympio Chicken and potato Soup:
  1. Make ready 2 large onions
  2. Make ready 6 white potatoes
  3. Prepare 1 mushrooms
  4. Get 6 fresh tomatoes
  5. Get 1 lettuce leaves
  6. Take 4 chicken brests
  7. Get 1 gratted cheeze (emental)
  8. Take 3 maggi chichen seasoning cubes
  9. Take 2 tbsp gardenia chicken spices
  10. Take 1 pepper
  11. Take 1 vegetal oil
  12. Prepare 1 flour
  13. Make ready 1 milk

Add the potatoes, carrots, celery, onion and celery leaves. Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. In a large saucepan, saute onion in butter until tender.

Instructions to make Olympio Chicken and potato Soup:
  1. cut the chicken breasts in two vertically
  2. cut the tomatoes, potatoes and onions into medium cubes.
  3. in a big cooking pot, add the chicken breasts and pour water just enough not to make them float
  4. add the oil (not too much) and set the flames to high.
  5. when the water starts boiling, add the onions, potatoes, tomatoes and a fist full of mushrooms
  6. stir well and add 2 maggi cubes, the 2 tablespoons of gardenia chicken spices and pepper (as needed). stir well and close the lid.
  7. wait until the chicken breasts and potatoes are done and add 1 1/2 cup of flour. stir well to make the flour blend perfectly.
  8. wait about a minute so the flour cooks and add 2 cups of milk. if you need the soup to be thicker, mix 1/2 cup of flour with 1 cup of milk and the third maggi cube, add the mixture to the soup and stir well.
  9. wait about 2mins and add as much cheese ad needed and blend it to make it disappear . set the flames to low.
  10. wait a couple more minutes and serve.
  11. the lettuce leaves are purely for presentation. have fun with it.

Add the bacon and cook until brown, then add in the onions and garlic. In a large saucepan, saute onion in butter until tender. In a large pot or saucepan, melt the butter and saute the onion, celery, and carrots over medium heat until soft. Sprinkle the flour over the vegetables and stir until coated. Slowly whisk in the chicken broth and milk.

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