Hello!
It’s about that time of year again. It’s soup season! And I have a feeling I’m going to be making quite a bit of it to get us through these cold Pennsylvania nights.
Last week I decided to make a hearty soup, but I also wanted it to be a bit thicker than a broth soup, but not so thick that I had to add cream. That’s when I came up with the idea to use shredded potato.
I do this when I make my beef barley soup–which will be coming soon–and it thickens the soup up just a bit. It’s definitely a healthier option to using a cream. I know it’s still carbs, but I’d rather add a bit of that than cream. This could also be made as a vegetarian soup.
And, as usual, I made quite a bit of soup so I could container it up and freeze the rest. I know this is a big batch, but it’s totally worth it. That way you can easily defrost the soup on a cold night when you don’t really feel like cooking an elaborate dinner.
I hope you all enjoy!
Ingredients:
- Extra Virgin Olive Oil
- Butter
- 16 oz. Boneless Chicken Breasts, cut into cubes
- 1 Bulb of Garlic, chopped
- 1 lb. Baby Bella Mushrooms, sliced or cubed (your preference). I cubed the mushrooms.
- 1 lb. Beech Mushrooms – make sure to cut the back off. (I also added some Ramshead Mushrooms. You can really use any mushrooms you prefer in this soup.)
- 1 Sweet Onion, cubed
- 6 Stalks of Celery, chopped
- 3 Bay Leaves
- Fresh Parsley, amount is your preference
- Leaves from 3 Sprigs of Fresh Rosemary
- 2 Leeks, quartered and rinsed thoroughly
- 2 Potatoes, shredded
- 1 – 6oz. can of Tomato Paste
- 16 cups of Chicken Stock
- 3 Bay Leaves
- Garlic Powder, to taste
- Salt, to taste
- Pepper, to taste
Directions for the Soup:
- Lightly coat a deep sauce pan with Extra Virgin Olive Oil and 1 TBSP butter. Heat on medium.
- Season the cubed chicken with salt, pepper, and garlic powder.
- Add the chicken to the pot, a little bit at a time. That way the chicken will brown nicely. Once the chicken is lightly browned, remove from the pot and set aside. Repeat until all the chicken is cooked. Add any additional Olive Oil, as needed.
- Add mushrooms, onion, celery, and leeks to the pot. Stir regularly. Once this is cooked down, add the garlic.
- Return all the chicken back to the pot.
- Add the rosemary leaves and parsley.
- Add 6oz. tomato paste.
- Once incorporated, add the 16 cups of chicken stock.
- Add 3 bay leaves.
- Add the shredded potato.
- Bring to a boil, then simmer for 1 hour.
- Enjoy!
See photos below for examples:
- Lightly coat a deep sauce pan with Extra Virgin Olive Oil and 1 TBSP butter. Heat on medium.
- Season the cubed chicken with salt, pepper, and garlic powder.
- Once the chicken is lightly browned, remove from the pot and set aside. Repeat until all the chicken is cooked. Add any additional Olive Oil, as needed.
- Add mushrooms, onion, celery, and leeks to the pot. Stir regularly. Once this is cooked down, add the garlic.
- Return all the chicken back to the pot.
- Add the rosemary leaves and parsley.
- Add 6oz. tomato paste.
- Once incorporated, add the 16 cups of chicken stock.
- Add 3 bay leaves.
- Add the shredded potato.
- Bring to a boil, then simmer for 1 hour.
Enjoy!
