Chicken Potato Soup

 



Ingredients:

  • Chicken bones, the more the better (about one pre-cooked rotisserie chicken container, filled to maximum capacity)
  • 2 boneless, skinless chicken breasts
  • 3 med potatoes
  • 1  med onion
  • 2 med carrots
  • 3  med stalks celery
  • 1/2 tsp pepper
  • 1/2 tbsp salt
  • 1/8 tsp thyme
  • 1/4 tsp rosemary
Directions:
  1. Put chicken bones in pot of water, bring to a boil, then lower temp and let simmer for 2 hours
  2. In this time, dice 3 potatoes, 1 onion, and chop 2 carrots and 3 stalks celery
  3. Pan fry 2 chicken breasts until cooked through
  4. Remove chicken breasts, let rest and then cut into cubes
  5. After 2 hours, strain broth from one pot into another, removing the bones
  6. Put pot with broth onto heated element and while simmering, add cut up vegetables and 1/2 tsp pepper, 1/2 tbsp salt, 1/8 tsp thyme, and 1/4 tsp rosemary, and optional additional chicken into chicken stock
  7. Boil until vegetables have softened
Yield: Big pot of chicken soup

Source: Lee-Anne

Description:

After eating anything that has them, Lee-Anne will collect the leftover chicken bones for stock. Once in a while, we'll have one of those pre-cooked rotisserie chickens you can get from most grocery stores. She'll take the container that those come in and she puts all excess bones in it and stores it in the freezer. Once the container can't hold anymore, it's time for chicken potato soup.

The inclusion of "potato" in the name of the recipe is to indicate that this is an alternative to chicken noodle soup. Just a preference, you can easily sub the potatoes with a cup of macaroni noodles. I usually sub potatoes with sweet potato to cut down on starch but this is an exception to the rule, as cubed sweet potato doesn't hold form as well after boiling.

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