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Developed by Jack Achenbach, RDN, LD

Ham And Potato Soup

If you're like me, you love a good soup. Campbells double noodle with butterfly crackers will always be my favorite, but this ham and potato soup is a solid second! With hardy potatoes and salty ham this soup is ideal for the lunch box to keep you fueled and satisfied for the long work day. Don't forget to top it off with the garlic toasted almonds for an extra layer of flavor!

Servings: 5

Level: Easy

Prep Time: 15 minutes

Ingredients:

Arugula

Golden apples, julienned

Radishes, julienned

Olive oil

Salt & Pepper

Sriracha

Honey

Garlic

Paprika

White wine vinegar

Chicken thighs

Butter milk

Salt & Pepper

Eggs

Salad:

6 oz.

2 E.

8 E.

1/2 T.

Pinch

Sauce:

1/4 c.

2 T.

1/4 t.

1/4 t.

2 T.

Chicken:

6 E.

1 c.

1 T.

2 E.

Flour Mix:

1 c. AP Flour, 1/4 c. Corn starch, 1/2 T. Paprika, 1.5 T. Salt, 1.5 T. Black pepper, 1 T. Onion powder

Directions:

Salad: Toss together in a small bowl. 

Sauce: Blend in a blender until combine.

Chicken: Combine chicken, milk and S&P. Let marinate for 30 minutes. Drain chicken. Coat with flour, then egg, then flour again. Sear in a pan ofhot oil over medium-high heat until crispy and cooked. 

 

To Serve:

Create a salad nest in the center of a plate. Toss crispy chicken with the sriracha sauce and top.

 

Cooking note:

If the oil begins to smoke, your pan is TOO HOT! Remove from the burner and allow it to cool off.

 

Storage Instructions:

Best if consumed day of cooking.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach

 

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