Chicken Soup

Serve with beer, white wine, crusty bread and enjoy!

Recipe by Nicole Lee

Ingredients

• 1 lb. Yukon Gold or Red Potatoes

• 2 16 oz. Chicken bone broth, or Kosher Chicken Stock or homemade

• 2-4 carrots

• 2-4 celery stalks

• 2 onions

• 2-3 cloves of garlic

• 1 whole chicken, precooked from the grocery rotisserie or at home.

• A bunch of fresh herbs and spices: thyme, oregano, old bay seasoning salt, salt, pepper

• Loaf of fresh country bread

• Quality grade olive oil, or avocado oil (for high heat)

Supplies

• Dutch Oven or large Stockpot

• Wooden spoons for stirring and tasting

• Strainer

• Culinary Knife

• Peeler

• Cutting boards

• Large mixing bowls, prep bowls

Prepare

You can either roast your chicken at home or you could buy a precooked roast from the store. Leftovers of roast chicken make for great soups as well. This works if you are in a pinch for time!

Make your mirepoix (fancy for chopped veggies) mix of carrots, celery and onions. Do your best here, its alright if it’s a rough chop, but just eye ball your cuts with the sizes being pretty even. Set aside in a bowl. Then finely chop your garlic cloves and herbs and set aside. Quarter your potatoes, set in a large bowl of warm water and let them soak for a good 15 – 20 minutes. When the chicken is finished roasting, break it down with knife, then pull apart the meat with fork or hands. Set the chicken meat aside— you can keep the bones and legs together.

Once you are finished prepping your ingredients, set your dutch oven on the stovetop and put the burner on medium to medium high. After about a minute, add in the olive oil and place a few onions in the pan to see if it sizzles. If so, the pan is hot enough.

Throw in the mirepoix mix, let cook for 5-10 min or until the onions are translucent. Add salt and pepper to taste. Add in your garlic, sauté for another 3 minutes and add in herbs and more salt and pepper if needed.

While that cooks, strain your potatoes and add those into the mix (you could always boil your potatoes beforehand as well and then add them to the pot). Let that cook for another 5 minutes, add in more salt and pepper if needed.

Toss in the chicken stock and bring your heat up to high. You want this to boil for a good minute until you see a “rolling boil at the top of your soup,” then let that hang out for a bit. Then add in your cut up chicken and bones. Reduce your heat to low and place a lid on the top, stirring your soup every 10 minutes or so.. Cook for 40 minutes to 1 hour. Then skim the top and pull out the bones before serving.