Quick and Easy Chicken Soup Recipe
This chicken soup is a delicious option for your whole family when you’re seeking some comfort food
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts (or 3 cups cooked and chopped)
- 2 carrots
- 2 stalks celery
- 1 small onion
- 2 Tablespoons butter or bacon grease
- 2 lbs potatoes
- 2 teaspoons Better Than Bouillon Roasted Chicken Base
- 3/4 teaspoon dried basil
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
- 1 cup milk
- 2 Tablespoons cornstarch
Instructions
- Bake chicken in a covered dish at 350º until done through, or cook in the instant pot for 30 minutes. The chicken should release juices as it cooks, and you don’t want those to evaporate away!
- When chicken is done, shred with forks, transfer to a 4 quart or larger pot, and set aside (skip these first two steps if you’re using pre-cooked chicken)
- Melt butter in a skillet over medium heat
- Chop carrots, celery, and onion
- Sauté in melted butter until vegetables are crisp-tender
- Peel (optional) and chop potatoes, and add to chicken pot
- Add sautéed vegetables, Better Than Bouillon Concentrate, pepper, salt and basil
- Add two cups of water
- Place lid on pot, and simmer until potatoes are tender
- Meanwhile, stir milk and cornstarch together
- When potatoes are done, remove lid, and add milk mixture
- Stir to combine, and continue simmering until thickened (2-3 minutes)
- Remove from heat and let settle 5-10 minutes
- Serve with homemade biscuits or cornbread and salad
- Enjoy!
Find it online: https://www.frugalfarmwife.com/article/easy-chicken-stew-recipe/