Before all the broth is added (prettier, so you can see all the goodies), and after. Photo (c) attribution: Alice Enevoldsen
From Julie Enevoldsen
- 2-3 Lbs Stew-able chicken
- a little oil
- 1 Onion
- Enough chicken broth (unsalted) to fill your pot — about 12 cups? 2-3 boxes.
- 1 head Celery
- 1 medium package Baby carrots (Medium package)
- 1-2 Lbs Small potatoes
- 1 can Hominy or fresh/frozen peas
- Fresh parsley
- Fresh thyme
- Fresh oregano
- Black pepper
- Flour or potato starch for thickening
Directions:
Saute chicken parts and chopped onion. Add chicken broth and cook until chicken is tender. Add diced celery, carrots, potatoes, and herbs: fresh parsley, thyme, possibly oregano, and black pepper. Sometimes Julie adds green beans or peas with just enough time to cook through (10-20 minutes)
Thicken the stew: Mix a little flour with cold water and stir into the simmering broth. Stir until thickened. How much? Not sure. You don’t want it really thick. Maybe 2-3 tbs flour for 4 cups broth? Add some, wait until it thickens, add more if needed.
This would work in the slow cooker. Probably about 4 hours on high, or better, 8 hours on low. Make sure the chicken is cooked through and the potatoes are soft.
This is the same recipe as the stew for Chicken and Dumplings.
A big bowl of the tastiest chicken soup. Photo attribution: Alice Enevoldsen
I have a theory that everyone loves their own mom’s chicken soup recipe when feeling ill. This is true whether your mom opened a can of Campbell’s, or boiled up bone broth overnight and spiced it according to her own mom’s mom’s mom’s tradition.
