Cozy Cream Chicken & Potato Soup with Black Eyed Pea Flour. Add the chicken broth, beef bouillon, and seasonings in splashes. Bring to a boil, reduce to a simmer. Reduce heat to low and stir in the Parmesan cheese.
Let it fully melt and begin to foam. This allows the water in the butter to cook off which will create a smoother consistency. It will become the consistency of wet sand.
Hey everyone, it's Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cozy cream chicken & potato soup with black eyed pea flour. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Add the chicken broth, beef bouillon, and seasonings in splashes. Bring to a boil, reduce to a simmer. Reduce heat to low and stir in the Parmesan cheese.
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To get started with this particular recipe, we have to first prepare a few components. You can cook cozy cream chicken & potato soup with black eyed pea flour using 0 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Cozy Cream Chicken & Potato Soup with Black Eyed Pea Flour:
Toss until the chicken is evenly coated. Heat the oil in a large pot or Dutch oven over medium-high heat. Melt butter in a soup pot over medium heat and sauté seasoned chicken until cooked through. Add olive oil to the pot along with the vegetables.
Instructions to make Cozy Cream Chicken & Potato Soup with Black Eyed Pea Flour:
- Step 1 Mix Black eyed pea flour, and Italian herb mix and Black pepper.
- Step 2 Chop vegetables..
- Step 3 Cut chicken into bite-size pieces, then rub Worcestershire Sauce into the chicken. Set-aside..
- Step 4 Heat a large pot to Med-High temperature and add Olive oil. Fry the chicken from step 3 until surface turns white..
- Step 5 Add Onion, Celery and Cabbage, then stir-fry until onion becomes slightly transparent..
- Step 6 Add Black eyed pea flour mixture from Step 1 and Garlic powder. Combine thoroughly..
- Step 7 Pour Soup stock and milk. Stir thoroughly. Bring to boil..
- Step 8 Reduce heat to Medium-Low temperature, then add Oats on top (do not stir) and leave about 5 min; then stir gently..
- Step 9 Cover with a lid and cook until vegetables are very tender and liquid becomes thicker, about 60-90 min. Occasionally, stir the bottom surface of the pot to keep anything from burning and sticking to it..
- Step 10 Transfer stew to serving bowls. Add Black pepper, Garlic powder, and Worcestershire Sauce to taste..
Combine the cream of chicken soup, milk, sour cream, and Ranch seasoning. Add to the pot and stir until well-combined. Stir in the cream and add the lemon juice. Slowly sprinkle in the Parmesan cheese and stir to combine. Add the chicken back and spoon sauce on top.
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