1. Melt butter in a large soup pot or dutch oven over medium heat
2.Add celery, carrots, and onions and saute until onions are translucent (about 5 min)
3. Stir in flour and cook for two minutes while continuing to stir
4. Stir in chicken broth
5. Add salt, pepper, thyme, and garlic powder and stir until well combined and smooth
6. Once simmering, reduce heat to medium-low and add the whole chicken breasts, diced potatoes and cook covered for 30 minutes, stirring occasionally
7. After 30 min, remove chicken breasts to cutting board or plate, cover loosely, and allow to cool.
8. Leave pot uncovered and continue cooking soup for 30 more minutes (this will reduce soup slightly and improve flavor)
9. After chicken cools, cut into bite-size pieces
10. At this point, carefully taste soup and add more salt or other spices if needed
11. Once soup is seasoned to taste, add chicken pieces to soup
12. Add half and half, stir well and cover, reduce heat to low and cook an additional 15 minutes, stirring occasionally.
Soup is ready to serve! Pairs best with a good crusty sourdough bread warmed in the oven. Enjoy.
(For thicker soup, heavy cream may be substituted for half and half)
Ingredients
Directions
1. Melt butter in a large soup pot or dutch oven over medium heat
2.Add celery, carrots, and onions and saute until onions are translucent (about 5 min)
3. Stir in flour and cook for two minutes while continuing to stir
4. Stir in chicken broth
5. Add salt, pepper, thyme, and garlic powder and stir until well combined and smooth
6. Once simmering, reduce heat to medium-low and add the whole chicken breasts, diced potatoes and cook covered for 30 minutes, stirring occasionally
7. After 30 min, remove chicken breasts to cutting board or plate, cover loosely, and allow to cool.
8. Leave pot uncovered and continue cooking soup for 30 more minutes (this will reduce soup slightly and improve flavor)
9. After chicken cools, cut into bite-size pieces
10. At this point, carefully taste soup and add more salt or other spices if needed
11. Once soup is seasoned to taste, add chicken pieces to soup
12. Add half and half, stir well and cover, reduce heat to low and cook an additional 15 minutes, stirring occasionally.
Soup is ready to serve! Pairs best with a good crusty sourdough bread warmed in the oven. Enjoy.
(For thicker soup, heavy cream may be substituted for half and half)
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