Creamy Potato and Chicken Breast Soup · PrimedTable
Taiwanese
Creamy Potato and Chicken Breast Soup
⏱ 120 min
A creamy soup made with homemade chicken stock, mashed potatoes, and fresh cream. Topped with tender chicken breast for high protein content. Light and refreshing, perfect for cool autumn and winter days. Can be made ahead and frozen for convenient reheating anytime.
whiskeyfor removing fish smell and enhancing flavor30 ml
salt~1½ tspest.
sugar~½ tspest.
black pepper~½ tspest.
rosemaryoptional, enhances broth depth1
water
replenish about 200ml if evaporated while cooking
1600 ml
chicken breast300 g
potatoesabout 850g4
onionlarge, about 250g, minced finely1
minced garlic25 g
unsalted buttercan be replaced with vegetable oil15 g
whiskey30 ml
chicken stockhomemade from first part of recipe1500 ml
fresh cream300 ml
Parmesan cheeseoptional, for additional cheese flavor~¼ cupsest.
white misooptional, for Japanese-style flavor~2 tbspest.
Steps
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1
Season the chicken wings with salt, sugar, white pepper, and whiskey. Massage thoroughly until flavored, and marinate for about 30 minutes (or refrigerate overnight).
2
Prepare stock ingredients by cutting onions, carrots, and other vegetables. Stock vegetables typically include onions, carrots, celery, garlic, and ginger slices (missing ingredients can be omitted).
3
Pour water and stock vegetables into the pot, add the marinated chicken wings, salt, and whiskey. Add a sprig of rosemary to enhance depth, and season with black pepper.
4
Bring to a boil over medium heat and skim foam from the surface. Continue cooking for 30–35 minutes, topping up water if needed, until the broth turns golden.
5
Strain the broth through a fine sieve, discarding solids or reserving cooked chicken wings and vegetables for eating. Set the broth aside, covered to prevent evaporation.
6
Prepare vegetables for potato soup: mince onion finely and mince garlic; peel potatoes, slice thickly, then cut into large chunks to maintain texture.
7
Melt unsalted butter in the pot, add minced onion and cook until translucent, then add minced garlic and continue stir-frying until moisture reduces.
8
Add potato chunks and toss to combine thoroughly. Season with salt and black pepper. Add whiskey to enhance flavor and allow alcohol to evaporate. If the pot is too dry, add a little stock and continue stir-frying until potatoes are slightly moistened.
9
Pour in all the stock and stir gently. Without a pressure cooker, simmer slowly in a cast-iron pot until potatoes are tender. With a pressure cooker, cover and set to high pressure second setting, then once the pressure indicator reaches the second green line, reduce heat and maintain pressure for 5–7 minutes.
10
Turn off heat and allow the pressure cooker to release pressure naturally. Meanwhile, cut the thicker parts of the chicken breast lengthwise, then slice into strips and dice.
11
Once the lid is open, transfer most of the potatoes to a blender and puree into mashed potatoes, leaving some chunks in the pot.
12
Pour the puree back into the pot and mix with the soup. Rinse the blender with water and add the liquid to the pot to avoid waste. Stir thoroughly and taste, adjusting salt as needed.
13
Blanch the diced chicken breast in hot water until the surface turns white, then remove. Add directly to the potato soup and poach on very low heat to keep the chicken tender.
14
Finally, add about 300ml of fresh cream to enhance creaminess and smoothness. Stir gently to incorporate without overheating.
15
Optional: add Parmesan cheese for cheese flavor or white miso for Japanese-style depth. Serve garnished with green onion, black pepper, and fresh herbs.
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