Description
Dive into a bowl of this rich and creamy chicken tenderloin and potato soup, where savory meets comforting! This hearty dish is perfect for chilly nights or when you’re craving something warm and delicious. Packed with tender chicken, wholesome veggies, and a creamy broth, it’s sure to become a family favorite.
Ingredients
– 1 1/2 pounds chicken tenderloin, diced
– 1 medium white onion, peeled and diced
– 1 large garlic clove, minced
– 6 cups chicken broth
– 6 cups peeled and diced Russet potatoes
– 2 cups of your favorite frozen vegetable mix
– 3 teaspoons dried basil
– 2 teaspoons dried parsley flakes
– 1 1/2 cups milk
– 2 tablespoons cornstarch
– 8 ounces Velveeta cheese, cubed
Instructions
1. In a large skillet, cook the chicken tenderloin and onions until the onions are soft and the chicken is browned. Drain any excess moisture.
2. Fry the garlic until browned and fragrant, then add the chicken mixture to a crockpot or stockpot on the stove.
3. Stir in the potatoes, broth, vegetables, basil, and parsley.
4. Cook in the crockpot on low for 6-8 hours or on high for 3-4 hours, or simmer on the stove until the potatoes are tender and starting to dissolve slightly.
5. Whisk the cornstarch into the milk, then incorporate it into the soup. Add the Velveeta and allow it to melt, stirring occasionally. Once fully melted, ladle into bowls and serve.