Get out your stock pot and hold on to your wooden spoon. Kathy's Famous Chicken Soup is so delicious and comforting that my mom made it for our Christmas day meal several years in a row. It's like the filling of a chicken pot pie, only a little soupier. Make it for a sick friend, make it for guests, make it for a holiday meal, make it for yourself, just make it!
KATHY'S FAMOUS CHICKEN SOUP
You will need:
8 boneless skinless chicken breasts
1 cup chopped celery, about 4 stalks
1 cup chopped carrots, about 4
1/2 cup chopped onion
Several (10ish) chicken bouillon or
"Better Than Bouillon"
1 stick of butter
1/2 cup flour
1 cup rice
1 small carton whipping cream, don't whip
*Rumor has it that English peas are also good to add.
Disclaimer- The measurements for the water and bullion are not precise. Don't get scared. Soup is hard to mess up. Start with less and add as much water and bullion as you need.
Place chicken in a stockpot with several teaspoons of "Better Than Bouillon" and 1/2 to 1 cup of water.
Stew for an hour or more on low until the chicken is cooked.
Meanwhile, chop the veggies.
Once the chicken is cooked, remove from the pot (don't discard broth).
Shred with your fingers.
Add chicken back to broth along with onion, celery and carrots.
Add water to cover, about 10 cups.
Add more bouillon, several tablespoons.
Melt butter in a small saucepan (low heat not to brown).
Whisk in flour until thick.
Cook while whisking for a minute or so (to cook out some raw flour taste).
This is called roux.
Add roux to soup and simmer for an hour or more. The longer the better.
Add cup of rice towards the end of cooking.
Stir in whipping cream just before serving.
Tips-
Not thick enough? Melt more butter, add flour and throw in pot.
Want more rice? Add some more!
Too thick? Add more water
Needs more flavor? Add salt, pepper and more bouillon
I ended up adding more roux, rice, water and bullion to this batch. And it was GOOD!
Place chicken in a stockpot with several teaspoons of "Better Than Bullion" and 1/2 to 1 cup of water. Stew for an hour or more on low until the chicken is cooked.
Meanwhile, chop the veggies.
Once the chicken is cooked, remove from the pot (don't discard broth). Shred with your fingers. Add chicken back to broth along with onion, celery and carrots.
Add water to cover, about 10 cups. Add more bouillon, several tablespoons.
Melt butter in a small saucepan (low heat not to brown). Whisk in flour until thick. Cook while whisking for a minute or so (to cook out some raw flour taste). This is called roux.
Add roux to soup and simmer for an hour or more. The longer the better! Add cup of rice towards the end of cooking. Stir in whipping cream just before serving.
Thank you for this yummy recipe Kathy!
