So I'm back and with a vengeance. Or soup. I'm back and with a soupy vengeance!
It is that time of year again. When the world cools down and we can enjoy open window weather and the smell of fall setting in. And nothing says fall like a nice big bowl of soup.
My dad is a good cook and one of my favorite meals of his is his chicken and potato soup. It is seriously amazing and perfect on cold days. Deciding that I needed some in the very near future, I gave my dad a call and asked for his recipe. It is all pretty simple, very straight forward...and so good.
The soup was AMAZING and just what I needed to hit the spot. I'm telling you, it is the perfect fall soup. And if you wanted to substitute the potatoes for noodles, I wouldn't blame you. It would make amazing Chicken Noodle soup.
To be completely honest, dad didn't give me exact measurements on ingredients, so I'm just trying to figure it out on my own as I go. Some of it can definitely be left to your tastes.
Blue's Chicken and Potato Soup
5 boneless, skinless chicken breast halves.
4-5 potatoes, skinned and cut into cubes.
1/2 c baby carrots, cut into pieces.
1 onion, cut into wedges.
2 celery stalks, chopped into pieces.
Salt and pepper.
1/2 to 1 tbs of onion powder.
1/2 to 1 tbs of garlic powder.
1tbs of Italian Seasoning.
2 heaping tbs of flour.
1 stick of butter.
Place chicken in a stock pot, covering it with water, up to an inch above the meat. Add salt, pepper, onion powder, garlic powder, Italian Seasoning and butter to the pot and over. Bring water to boil and then reduce the heat to medium. Cook for 1 to 1 1/2 hours.
Cut up all vegetables and set aside. Remove chicken and set aside to cool a bit. Add vegetables, keeping the soup on medium heat. Shred chicken and add to pot. Stir and cover. Cook for 1/2 hour.
In a mason jar (or other mixing device), combine flour and milk. Shake/mix. Let stand til vegetables are cooked. Add to pot and stir. Cook for 5 to 10 minutes.