Easy Chicken Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
3 carrots (216-300g), cut into thin rounds
02 -
4 ounces (113g) fresh button mushrooms, cut into quarters
03 -
2 medium celery sticks (80g), chopped small
04 -
1 cup (160g) diced onions
→ Base Ingredients
05 -
½ cup (114g) whipping cream
06 -
1 to 1½ cups (170-255g) cooked rotisserie chicken, chopped finely
07 -
3 cups (681g) chicken or bone broth
08 -
3 tablespoons (22g) all-purpose flour
09 -
3 tablespoons (40g) vegetable oil
→ Seasonings
10 -
1 tablespoon freshly chopped parsley
11 -
1 teaspoon fresh thyme or ¼ teaspoon dried alternative
12 -
¼ teaspoon white pepper
13 -
½ teaspoon fine salt
14 -
¼ teaspoon ground black pepper
15 -
1 teaspoon poultry seasoning mix
16 -
⅛ teaspoon crushed red pepper flakes
# Instructions:
01 -
Warm up vegetable oil in a sturdy pot over medium heat. Toss in the onions and celery, cooking until soft.
02 -
Add the mushroom quarters, stirring until they’re nice and tender.
03 -
Sprinkle in white pepper, crushed red peppers, thyme, poultry seasoning, black pepper, and salt. Stir it all together until you can smell the seasoning.
04 -
Add the flour and mix it into the veggies so it coats everything evenly.
05 -
Stir in the chicken broth, followed by your carrot slices and cooked chicken.
06 -
Keep it on medium heat for 10-15 minutes until the carrots soften up.
07 -
Pour in the cream and sprinkle the parsley on top right before serving.
# Notes:
01 -
Use any veggies you like or whatever you’ve got in the fridge
02 -
Keeps fresh in the freezer for up to 3-4 months