Mike's Hearty Chicken Soup
Michael Shepherd
ingredients
- 2-3 lbs boneless chicken thighs, rinsed, dried, and cut into large chunks
- Extra-virgin olive oil
- 4 T Butter, divided
- Salt & Pepper
- 12 oz red & white pearl onions, blanched and peeled
- 3 stalks of celery, chopped
- 1 red bell pepper, roughly chopped
- 4-6 garlic cloves, minced
- 1-2 lbs baby potatoes, larger ones cut into bite-sized chunks
- 12 oz white & brown pearl mushrooms, stems removed
- 1 lb baby carrots
- 2 qt chicken broth
- 1 can cream of mushroom condensed soup
- 2 T cornstarch
directions
- 1
Clean, dry, then salt and pepper chicken. In a large skillet, add 2 T butter and a drizzle of olive oil. Over medium heat, lightly brown chicken. Move the chicken and its juices into stock pot.
- 2
In large skillet, add 2 T butter and saute onion, celery, and red pepper until tender. Add garlic to pan for 1 minute more. Move vegetables into stock pot with chicken.
- 3
Add potatoes, carrots, and mushrooms into stock pot. Add enough chicken broth to cover all. Stir in the mushroom condensed soup. Simmer uncovered for at least 45 minutes.
- 4
Dissolve 2 T cornstarch in small amount of cold water, add to pot to thicken the broth.
Source: Michael Shepherd
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