Homemade Chicken Soup
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.
- 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)
- Soup 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.
