Chicken Soup

I had half a chicken leftover from earlier in the week so I made a soup out of the carcass, remaining meat and some veggies. You can add pasta or rice if you want, but I opted for potatoes instead (because my Dr. suggested I cut Gluten from my diet 😵). We even had some homegrown tarragon and rosemary to throw in! The beauty of Chicken Soup is anything goes, really. It’s up to your own personal preference.

Cooking Method
Stovetop

Time
🕒

Recipe

Ingredients (4-6 Servings)

1/2 OF A WHOLE CHICKEN + BONES (OR 1 LB. OF MEAT)*
1 POTATO, DICED
2 CARROTS, SLICED
2 CELERY STALKS, SLICED
1 WHITE ONION, DICED
4 CLOVES GARLIC, MINCED
3/4 CUP CORN KERNELS
6 CUPS CHICKEN STOCK/BROTH
1 SPRIG ROSEMARY
1 TBSP FRESH TARRAGON
2 TBSP EVOO
1 TSP SALT
PEPPER

*I used leftover rotisserie chicken

Instructions

Add oil to a large pot and heat on high. Add potato, carrots, celery, onion, and garlic and saute for a few minutes until softened.

Add stock, chicken, rosemary, tarragon and 1/2 of the salt and bring to a boil. Cooking on medium for 20 minutes. Remove chicken and shred. If you’re using bones, discard the bones and save the meat and shred.

Add the meat back to the pot along with corn and cook for a few minutes. Add remaining salt if desired and fresh ground pepper.