Fall is coming, and if you are like me then you are thinking about all the sweaters, boots, and cute scarves you need to pull out of your closet and freshen up! For me, the weather has been pretty cool, and rainy for a while which leads me to wonder what the winter is going to be like. All this cool weather has me craving my chicken soup. It’s comforting and hits the soul in the right spot.
Here is my recipe for chicken soup
- 2-3 chicken breast or 3-4 chicken thighs ( you can always do a mix)-cook in the oven on 180 C or 350 F until no longer pink, set aside to cool. You can always use a Rotisserie chicken too!
- 4TBSP of butter, olive oil, sunflower oil or whatever non-flavored oil you like
- 4 TBSP All-purpose Flour
- 1-2 TBSP of Thyme-add to taste
- 1/4 cup of white wine. (make sure this is a wine that you like to drink!)
- 4 cups of warm chicken broth (If no chicken broth then use 2 chichen boulion cups)
- 2-3 medium sized carrots
- 1 yellow onion
Start by warming up the oil of your choice in a heavy bottom pan, such as a dutch oven. While your pan warms, peel and chop the carrots into small chunks. Toss those into the pan and stir to cover them in oil. Let them cook for a minute or two while you chop the onion. Finely chop the onion, then add to the pot. Again stir to coat in the oil and to move around the carrots. Allow cooking for another two minutes.
Sprinkle in the flour-making sure to stir the entire time so as not to burn the flour. Cook for about two minutes. You will have a glob of “dough” covered in onions and carrots. Break it up using a wooden spoon as best as you can during the two minutes. Add the thyme, only cook for a few seconds you don’t want to burn it! I tend to use 1 1/2 TBLS because my husband is not a fan.
Slowly add the wine! If you don’t want to use the wine you can add some of the chicken stock here. Allow to come to the bubble, and stir often. The mixture should look like a loose paste, this is a roux.
Once your roux looks like the picture above, just with carrots and onions mixed into it, slowly add the 4 cups of chicken stock. If you are using the bullion cubes, have them sitting in 4 cups of hot water while you are chopping and making the roux. Even if the cubes haven’t dissolved all the way, you will add the entire 4 cups!
By now the soup looks sort of creamy, sort of thin, but it will thicken up a little, and trust and trust me, it will take like a chicken pot pie! Turn the heat down to a low-medium and let simmer gently.
While the soup gently bubbles beside you, start shredding or chopping the chicken into small bite-size chunks. I find this part. of the dish relaxing. You can add the chicken at one time or as you shred. I like to add it all at once. Stir.
Now I taste it! Because the bouillon cubes tend to have a lot of salt, and I flavored the chicken when I baked it, I don’t add much seasoning. (aside from the thyme.) I taste to make sure that everything tastes ok and to verify it if needs salt and pepper. Usually, I only need pepper.
At this point the soup is ready, once it is seasoned to your liking and as hot as you want it you can eat it! If you like your chicken soup with noodles, I suggest adding your favorite to the soup after separately cooking them in chicken stock. When I want noodles I add them to the soup as I dish up!
Be sure to comment below if you tried my soup or if you modified it!