It is colder than a Mother-in-law's love

Whew…another cold one in Nashville …we are just not used to this kind of weather..and if it is going to be this cold LET IT SNOW!!! I think a good, warm, hearty soup is in order today…and I am not talking Campbell’s here, honey. My husband, Todd ( of 20 years) would think his throat had been cut if I sat him down for supper and just served him any ole soup…. Sidebar… Now the first 5 years of our marriage I only cooked…( does boiling pasta count??) 4 times so he would have been thrilled with any ole soup, nowadays is a different story ….This is one of his favorites so you know it is Yummy!!

Here are the ingredients needed :

5 Yukon Gold Potatoes, rinsed and chopped into bite size pieces( I do not peel them)

3 Celery Stalks, Chopped

4-5 Carrots, Chopped

2-3 mined Garlic Cloves

4 Cooked Chicken Breasts

2-3 TBS Dried Parsley

1 1/2 cups of Heavy Whipping Cream

1/4 cup of Flour

3 cups of Chicken Stock

1-1/2 tsp salt

1 tsp black pepper

1/4 cup of cold water

3 T Olive Oil

Make sure all of your veggies are about the same size..this way they cook evenly and you do not have big chunks of one veggie. If you like one veggie more than the others by all means add more of your fave

Creamy Chicken and Potato Soup

First of all I boil 4 large bone in chicken breasts. This way you have that yummy broth. I fill a large stock pot a little over half way with cold water and then add the chicken breasts, 1-2 bay leaves, salt, pepper, and about 2 T of butter. On the butter you have my full permission to add more :) I cook the chicken breasts about 1-1 1/2 hours on med to med high. I cover the stock pot so it is not at a full boil but a rolling boil.

Next, remove the chicken breasts and pour that yummy broth into another pan. Let the chicken breasts cool and pull the meat from the bone. I personally like my chicken shredded not cubed but you can do whatever suits your fancy.

Next, put your olive oil, minced garlic, carrots, and potatoes in your large stock pot on med high. Saute for 5-6 minutes stirring frequently so they do not stick.

Add your chicken stock and stir well. Add the parsley, celery, salt , pepper and cooked chicken and reduce your heat to medium.

Simmer on medium for about 15-20 minutes stirring every once in a while.

In a bowl or glass jar with a secure lid ( make sure that baby is secure) add your 1/4 cold water and 1/4 flour and stir or shake, shake, shake ( excuse me I had KC and the Sunshine Band moment) until smooth. Add flour mixture and the heavy whipping cream( now this is the good part) to the soup. Simmer as little as 20 minutes and as much as 45 minutes to an hour. I like soups that have simmered longer this lets their flavors get all acquainted.

If you find your soup is too thin for your liking then add a little more flour/water mixture. I would do this in 1/4 cup of flour and 1/4 cup of water until it reaches the consistency you like. Now remember when you first add it do not check it then ..the mixture has to boil a bit until it thickens. If the soup is too thick for your liking then by all means add a little more heavy whipping cream or if you are trying to be good add a little more chicken stock.

This is great served in a bread bowl or heck just any kind of bowl…

Be sure and save your extra chicken stock in a freezer bag or container and store it in the freezer…it is way better than canned and great to use instead of water to cook rice in and add to recipes.

I hope this soup warms your tummy!!!

And remember Never Trust a Skinny Cook,

Kathy