Creamy Chicken, Potato & Corn Soup

🥘 Ingredients

• black pepper
  ½ tsp
• carrots (diced)
  1 unit
• chicken stock concentrate
  1 unit
• chopped chicken breast
  1 unit
• corn
  1 unit
• cream of chicken concentrate
  1 unit
• crème fraîche
  ½ cup
• dill
  1 unit
• garlic (minced)
  2 cloves
• olive oil
  2 tbsp
• onion (diced)
  1 unit
• potatoes (diced)
  1 unit
• salt
  1 tsp
• water
  3 c

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Prepare onion , carrots , potatoes , and garlic .

   onion: 1 unit (diced), carrots: 1 unit (diced), potatoes: 1 unit (diced), garlic: 2 cloves (minced)
2. 

   2

   Heat a drizzle of olive oil in a large pot over medium-high heat. Add onion, carrots, potatoes, and garlic; season with salt and black pepper . Cook, stirring occasionally, until slightly softened ⏱️ 5 minutes . Meanwhile, open package of chicken and drain off any excess liquid.

   olive oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   Add chopped chicken breast and another drizzle of olive oil to pot with veggies. Season with salt and pepper. Cook, stirring occasionally, until chicken is browned ⏱️ 4 minutes . Stir in chicken stock concentrate , cream of chicken concentrate , and water . Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until flavors meld, vegetables are tender, and chicken is cooked through ⏱️ 6 minutes .

   chopped chicken breast: 1 unit, chicken stock concentrate: 1 unit, cream of chicken concentrate: 1 unit, water: 3 c
4. 

   4

   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.

   corn: 1 unit, dill: 1 unit, crème fraîche: ½ cup
5. 5

   Divide soup between bowls. Top with as much chopped dill as you like and serve.