Homemade Chicken Soup
Ingredients
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
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!
