When I’m sick and feel horrible, one thing I turn to is this soup. As much as I love chicken noodle soup, I have found that it upsets my stomach and that kind of defeats the purpose of having it when I’m sick. This soup, on the other hand, makes my stomach very happy.
My brother introduced this recipe to my family a few years back as he had stumbled upon it online while he was living in Austin. I have my own tweaks to it but I believe the original recipe is still excellent! Below I will share the recipe, along with my substitutions listed:
- 2 tablespoons butter
- 1 cup cubed peeled potatoes (sometimes I use more like 2 cups as I really like potatoes)
- 1 cup chopped sweet onion
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1/2 cup all-purpose flour (I use 1/4 cup gluten free flour as I don’t want mine to be as thick)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cans (14-1/2 ounces each) chicken broth (I have discovered Kitchen Accomplice Reduced Sodium Chicken Broth Concentrate, 12 Ounce
that I love to use here too — and it’s gluten free!)
- 2 cups shredded cooked chicken (I buy a rotisserie chicken and just peel it apart)
- 1 cup frozen petite peas (I hate peas so I leave these out)
- 1 cup frozen corn (I prefer white corn)
- Food prep! I usually make mine using a rotisserie chicken that I pull apart and set aside. Also, chop up your vegetables into small, bite-size pieces. It will make the rest of the process go much smoother.
- In a large pot, heat butter over medium-high heat (but pay attention and be sure not to burn the butter!). Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender.
- Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender.
- Stir in chicken, corn and peas; heat through. Yield: 6 servings.
The original recipe can be found here, by Taste of Home.