In preparation for Baby coming, I’ve been cooking larger quantities and stashing away leftovers in the freezer. I kind of feel like a squirrel collecting acorns for the winter.
With this meal, I realized that a larger soup kettle is definitely needed. My 10 cup pot was completely filled to the brim and I barely had room to stir. Eeek!
By the way, this is one of the meals I make with our whole chickens from the Goosemobile. You can see how I cook up a whole chicken here.
Big Pot of Chicken Soup
2 T oil
1 onion, diced
4 stalks of celery, diced
2-3 cups of carrots, diced
2 garlic cloves, minced
2 cups potatoes, cubed
5 cups chicken stock*
1 T thyme
1 tsp parsley
1 tsp sage
2 tsp salt, more or less to taste
1/4 tsp pepper
2 cups cooked chicken, chopped
Heat oil in a large pot. Add onion and celery and saute until semi-tender.
Add carrots and continue to saute a little while longer.
Add garlic cloves and saute briefly until fragrant.
Add potatoes, chicken stock, and seasoning and simmer until the potatoes are tender.
Add chicken and heat through.
Makes about 5-6 servings.
*Note: We like our soups to have lots of “filling” with not much extra broth. If you like more broth in your soup, you may want to add more chicken stock or reduce the vegetables, especially if you like to add crackers.