Chunky Potato and Chicken Soup
by Christine Pappas
- 1 large onion, roughly diced
- 2 tablespoons butter
- 4 cups broth *
- 5 potatoes, peeled and cubed
- 3 carrots, peeled and chopped
- 2 cups cooked chicken, shredded or cubed
- black pepper
- 1/3 cup flour
- 1 cup skim milk
- fresh minced parsley (or dried parsley)
In a large stockpot, saute onion in butter until translucent. Stir in broth, potatoes, and carrots. Bring to a boil. Reduce the heat and let simmer for 10 minutes. Add in cooked chicken. Pepper to taste. (Salt could be added, if necessary.)
Combine flour and milk. I usually add milk a little at a time and use a whisk to avoid lumps, but a gravy shaker would be helpful. Bring to a boil and cook for about 2 minutes or until the broth thickens.
Sprinkle with parsley before serving.
Serves 8 large bowls. Pairs well with cornbread.
*A note on the broth: I usually make my own by boiling bones. I smoke a lot of poultry so I often have chicken, turkey, or Cornish game hen carcasses. I put the bones and skin in a pot, cover with water, and bring to a boil. In just ten minutes you can create a very flavorful broth. For this recipe, I would add a few shakes of black pepper and three stalks of chopped celery. Strain with a sieve leaving only the broth. Discard the chunks. A vegetable-based stock would also work fine. Usually the meat is salty enough that no more salt is needed.
Christine Pappas is a professor at East Central University. In her spare time she enjoys smoking meats, gardening, and going to farmers markets. When she's not eating, she can be found hanging out with her wife and two cats.
Thank you, Christine! I love chicken soup and will be giving this recipe a try soon. If any of my readers have a recipe to share I would love to feature it as a guest post. Check out the instructions and a list of previous guest posts here.