Cream of Chicken Soup
Ingredients
- 1 whole roaster / pullet chicken OR chicken cut in 4
- 3 golden potatoes
- 2 celery stalks
- 1 small celery knob / celeriac
- 3 onions
- 3 garlic cloves, optional
- salt and pepper to taste
Instructions
- Place chicken on the bottom of an 8 quart pot (no need to clean chicken as all the extra will add flavor). Peel all vegetables and add to the pot. You can cut celery and potatoes in half.
- Cover with water almost till the top. Bring to a boil, and then lower flame cooking for approximately 4 hours, until broth is golden yellow. In the beginning you can remove any scum that accumulates on the top of the soup.
- Remove celery sticks and toss. Remove chicken. Separate top (white) and bottom (dark) of chicken. Remove all skin and bones and toss. Place chicken tops into soup with remaining vegetables (double check that there is no skin or bones left!). Using an immersion blender, blend fully until soup is light in color and smooth.
- Cut chicken bottoms into bite size pieces (If you plan on freezing the soup, do not chop the chicken as small as we did; bigger pieces if you'll be freezing this soup) and place back into blended soup. Taste and season with salt and pepper as needed. Heat and serve.
