We have had a lot of sickness in our home this winter. What tastes better when you’re sick than a warm bowl of soup? I love to make soup for my people when they are sick. It makes the house smell so good, and it gives me something to do other than disinfect, make tea, do laundry, dispense meds, repeat.
This soup is the definition of comfort. Look in the dictionary and you will see a picture of the above bowl of soup. Well maybe not, but I’m drafting a letter right now and submitting this picture to all the dictionary publishers, it will be in all the new additions, for sure!
Comfort (kem-fert) 1. to cause someone to feel less worried, frightened, etc. 2. To give strength and hope to; cheer.
My workout girlfriend Tina gave me this recipe. Let me tell you something about Tina, besides that she’s funny, sweet, encouraging, and just an all around good friend, Tina has an arsenal of yummy recipes. She thinks she’s not a good cooker, but she is. She’s an especially good baker. The proof is in her pie, and OMG her brownies! I really should share the brownie recipe with you (she said I could), but I don’t make it very often because when I do I cannot stay away from them!! Best brownies EVER!
I made a few adjustments to the soup recipe, because I like spice and I was trying to make it healthier by cutting down on the butter and cream. I added turmeric because it’s so good for you when you’re sick, I also added a few more carrots, some fresh garlic that’s also good for cold and flu bugs; overall this is pretty much the same amazing recipe!
I’ve made it twice for gatherings. It received raves! I made it a few more times just for us. It does make a generous amount of soup so plan on sharing, don’t even think of cutting the recipe in half! I’m positive that there is someone in your life that would love a quart of soup. Make this and bring it to them! Bossin’ ya’all!
What makes this soup so special? Well many elements, but the bechamel type sauce. made from butter and flour then adding cream or milk is the secret. It gets stirred in at the end. Can you hear the angels singing?
Chicken and Red Skin Potato Soup
- 1 10 quart soup pot
- 4 pounds bone in Chicken
- 1 large yellow Onion diced
- 5 stalks of Celery diced
- 5 cloves Garlic minced
- 5 tablespoons Better than Bouillon Chicken Base or 5 bouillon cubes
- 10 cups Water
- 3 pounds small Red Skin Potatoes cut into 1 inch pieces
- 2 cups Carrots chopped
- 1 pound bag Frozen Corn
- 1 tablespoon Italian Seasoning Blend
- 1 teaspoon Tumeric
- 1 teaspoon Salt
- 1 teaspoon fresh ground Pepper
- 4 tablespoons Butter
- 8 tablespoons Flour
- 2 cups Milk or Half and Half
- add more salt and pepper to your taste
- In 10 quart (or larger) pot combine chicken, onion, celery, garlic, bouillon, and water cover pot and let simmer for 1 hour. Remove lid and allow to cool for 15 minutes, then remove chicken. Shredd chicken, remove the bones, and return shredded chicken to the pot.
- Add carrots, potatoes, corn, turmeric and italian seasoning to the pot; cover and simmer for another 45 minutes.
- In a smaller saucepan melt butter and whisk in flour allow to bubble up and starts to brown, making your roux, then whisk in milk, continue to stir until thick and smooth, about 3 minutes, if sauce seems too thick add another splash of milk. Sauce should be pourable not thick and goopy.
- Add white sauce to soup, stirring continuously as you add. Taste. Add salt and pepper if needed. Simmer on low for another 30 minutes or until soup thickens slightly.
What do you make for your people when they are under the weather? We always have tea, Vernors, pretzels, oyster crackers, soup and applesauce.
I hope your family is well!