CHICKEN POTATO CHOWDER
INGREDIENTS
• ¼ cup unsalted butter
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1 teaspoon dried thyme
• ¼ cup all-purpose flour
• 3 cups chicken broth( chicken cubes dissolve in water)
• 2 cups milk, or more, as needed
• 2 potatoes, peeled and cubed
• 2 cups diced cooked chicken breast
• 1 ½ cups shredded sharp cheddar cheese( eden cheese will do)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion,
carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir
in thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken
broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2
minutes. Stir in potatoes.
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15
minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2
minutes; season with salt and pepper, to taste. If the chowder is too thick, add
more milk as needed until desired consistency is reached.
• Serve immediately, garnished with parsley, if desired.
Ingredients
• ▢3 cups chicken broth
• ▢1 cup water
• ▢2 eggs beaten
• ▢1 teaspoon grated ginger
• ▢1 1/2 tablespoon cornstarch
• ▢2 tablespoons chopped green onion optional
• ▢Salt to taste
Instructions
1. Dilute the cornstarch in 1/4 cup water. Stir and mix well. Set aside.
2. Combine chicken broth and water in a cooking pot, Bring to a boil.
3. Add the grated ginger. Cook for 2 minutes.
4. Pour-in the beaten egg. Stir.
5. Add-in the cornstarch diluted in water. Continue to stir until the texture of the soup
reaches your desired texture.
6. Add salt to taste.
7. Transfer to a serving bowl. Sprinkle green onions on top.
8. Serve. Share and enjoy!
Chicken Sotanghon Soup
A Filipino version of chicken noodle soup. This dish is composed of shredded chicken breast
and vermicelli with carrots and cabbage.
Ingredients
• ▢1 1/2 lbs. chicken breast
• ▢1 piece Knorr Chicken Cube
• ▢2 1/2 ounces sotanghon noodles
• ▢7 cups water
• ▢1 piece dried bay leaves
• ▢1 1/2 cups cabbage shredded
• ▢1 piece carrot julienne
• ▢1/2 cup scallions chopped
• ▢2 stalks celery chopped
• ▢1 piece onion chopped
• ▢5 cloves garlic minced
• ▢2 tablespoons garlic roasted
• ▢Fish sauce and ground black pepper to taste
• ▢3/4 cups annatto water
• ▢3 tablespoons cooking oil
•
Instructions
1. Prepare the chicken by boiling water ina cooking pot. Add bay leaf. Put the chicken
breast in the pot. Cover and boil in medium heat for 20 minutes. Remove chicken from the
pot and put in a clean plate. Let it cool down. Save the chicken stock. Shred the chicken
and set aside.
2. Heat oil in a large pot. Saute garlic until light brown. Add onion and celery. Saute
until onion softens.
3. Put the shredded chicken in the pot and then saute for 2 minutes.
4. Pour chicken stock and let boil.
5. Add Knorr Chicken Cube. Stir.
6. Add annatto water and sotanghon noodles. Cover and cook for 10 minutes.
7. Put carrots and cabbage into the pot. Cook for 5 minutes.
8. Season with fish sauce and ground black pepper.
9. Put some roasted garlic and chopped scallions. Stir.
10. Transfer to a serving bowl. Serve. Share and enjoy!
Creamy Macaroni Sopas
Creamy chicken noodle soup recipe
Ingredients
• ▢1 ½ cups elbow macaroni
• ▢2 oz. chicken breast diced
• ▢2 ounces ham Sliced into squares
• ▢1 Knorr Chicken Cube
• ▢62 grams Knorr Cream of Mushroom
Soup
• ▢2 carrots diced
• ▢8 oz whole corn kernel
• ▢1 onion minced
• ▢3 cloves garlic minced
• ▢5 cups water
• ▢3 tablespoons butter
• ▢Salt and ground black pepper to taste
Instructions
1. Melt butter in a cooking pot.
2. Sauté garlic and onion. Once the onion softens, add the chicken. Cook until it turns
light brown in color.
3. Add ham. Sauté for 2 minutes.
4. Pour 3 cups of water into the pot. Let it boil.
5. Add Knorr Chicken Cube and elbow macaroni. Stir and cover the pot. Let the liquid
re-boil.
6. Adjust the heat to medium setting. Boil for 8 minutes.
7. Combine Knorr Cream of Mushroom Soup with 2 cups of water. Stir until well
blended. Pour the mixture into the cooking pot.
8. Add carrots and corn. Cover the pot and continue cooking for 8 minutes.
9. Season with salt and ground black pepper as needed.
10. Transfer to a serving bowl. Serve hot. Share and enjoy!
