Chicken and Red Skin Potato Soup
Starting with a whole chicken and full of root vegetables this soup is hearty and comforting.
Equipment
- 1 10 quart soup pot
Ingredients
- 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
Instructions
- 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.
Notes
When I’ve made this soup for guests I do all the steps up to step 3, I store in refrigerator and 1 hour before serving return it to the stove, bring to a low boil and add white sauce from step 3. Simmer for 30 minutes. Serve with a green salad, and a crusty loaf of bread! Bake some Chocolate Chip Cookie Bars and you’ve got yourself a party!
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