Hearty Chicken Soup

~ A Savoring Time in the Kitchen Recipe

2-3 chicken breasts halves, poached and diced (may use rotisserie chicken)

1 large onion, diced

4 medium carrots, peeled and diced

4 stalks celery, diced

8-10 small red potatoes, washed and cut into 1/2 inch chunks (russets may be substituted)

5 sprigs fresh thyme  (can substitute 1 tsp dried)

1 tablespoon fresh basil (can substitute 1 tsp dried)

¼ cup fresh parsley, chopped

1 tsp ground pepper

4 tablespoons butter

½ cup all-purpose flour (may use cornstarch or arrowroot if gluten-free is preferred)

1 32-oz container unsalted chicken stock (I like Kitchen Basics brand) - or homemade stock

1 14-oz can of diced tomatoes, drained (I like Pomi brand)

1 cup frozen peas - thawed and drained

Water - as needed

1-2 teaspoons "Better than Bouillon" Chicken Soup Base, optional

Poach 3 chicken breasts in a large saute pan with a little water until done – about 15 minutes. I like to add 1 or 2 bay leaves to the poaching liquid.  Cool until safe to handle and cut into small squares. You may also use rotisserie chicken breasts or cooked turkey breast. 

In large stock pot, over medium heat, melt the butter.  Add the diced onion, carrots, celery and potatoes. Cook, stirring often, until vegetables (especially potatoes and carrots) are just barely tender when pierced with a fork. I place a cover loosely over the pot while cooking.

When the vegetables are just barely tender,  toss the flour over the vegetables and stir in. Add the chicken stock all at once and keep cooking and stirring occasionally until the broth is thickened.  Add more stock or water to make the broth thinner, if needed. 

Add all of the seasonings, drained tomatoes, peas and cut-up chicken. Add chicken soup base if a richer taste is desired. Cook until heated through and serve.

Options: