Homemade Chicken Soup

Homemade Chicken Soup

Victor

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Course dinner, Lunch, Soup

Cuisine American

Servings 12

Ingredients

  

1x2x3x

Soup

• 4 oz Butter Grass fed, salted
• 2 cup Onions Chopped, frozen
• 2 lb Carrots Sliced, frozen
• 2 lb Celery Sliced
• 4 Sprig Thyme Fresh
• 1 gal Chicken Stock
• 2 lb Rotisserie Chicken Pulled and chopped
• 1 tbsp Salt Morton Coarse Kosher Salt
• 0.5 tsp Black Pepper Ground
• 2 lb Potatoes Yukon Gold, cut in 1" size pieces

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Instructions

 

• In a large pot, melt butter, and saute onions until translucent

  Add chicken stock, bring the stock to a boil, and reduce to a simmer.

  Add potatoes, chopped celery, carrots, and thyme.

  When the potatoes, celery, and carrots are tender to your liking, about 2-30 minutes.

  Optional step:  Combine cornstarch with 1/2 C water, and mix thoroughly until starch is completely dissolved and a slurry is formed.  Bring broth to a boil, and add cornstarch slurry to the broth while stirring constantly for 3 minutes to cook the cornstarch and thicken the broth.

  Now, turn off the heat and add the chicken and noodles.  Stir to mix the soup.  

  Season with salt and pepper and/or more chicken base to taste.

  Serve immediately with toasted French bread or crackers, or keep warm on the stove in the pot so people can help themselves.  An enamel-coated cast iron pot works well for this.  Without the stove flame or heat source, it will hold heat for a long time.

Tried this recipe?Let us know how it was!

Hot delicious homemade chicken soup with potatoes, carrots, and celery seems perfect almost any time of the year. It is light enough in the summer and comforting enough in the winter. Serve whenever you want to share a hearty bowl of goodness with your family. Try it with noodles or rice in Chicken Noodle Soup or Chicken and Rice Soup.

Recipe

Homemade Chicken Soup

Victor

No ratings yet

Print Recipe Pin Recipe Add to Collection Go to Collections

Course dinner, Lunch, Soup

Cuisine American

Servings 12

Ingredients

  

1x2x3x

Soup

• 4 oz Butter Grass fed, salted
• 2 cup Onions Chopped, frozen
• 2 lb Carrots Sliced, frozen
• 2 lb Celery Sliced
• 4 Sprig Thyme Fresh
• 1 gal Chicken Stock
• 2 lb Rotisserie Chicken Pulled and chopped
• 1 tablespoon Salt Morton Coarse Kosher Salt
• 0.5 teaspoon Black Pepper Ground
• 2 lb Potatoes Yukon Gold, cut in 1" size pieces

Get Recipe Ingredients

Instructions

 

• In a large pot, melt butter, and saute onions until translucent

  Add chicken stock, bring the stock to a boil, and reduce to a simmer.

  Add potatoes, chopped celery, carrots, and thyme.

  When the potatoes, celery, and carrots are tender to your liking, about 2-30 minutes.

  Optional step:  Combine cornstarch with ½ C water, and mix thoroughly until starch is completely dissolved and a slurry is formed.  Bring broth to a boil, and add cornstarch slurry to the broth while stirring constantly for 3 minutes to cook the cornstarch and thicken the broth.

  Now, turn off the heat and add the chicken and noodles.  Stir to mix the soup.  

  Season with salt and pepper and/or more chicken base to taste.

  Serve immediately with toasted French bread or crackers, or keep warm on the stove in the pot so people can help themselves.  An enamel-coated cast iron pot works well for this.  Without the stove flame or heat source, it will hold heat for a long time.

Tried this recipe?Let us know how it was!