We don’t make our soup the same way every ... [read more]]]>

We don’t make our soup the same way every time. Most of the time, we add both potatoes and rice, but there are times, like tonight, that we skip the rice. Sometimes we make our chicken soup thin and leaky, while other times we thicken it up so it’s dense and heavier.

Tonight we made the soup denser and without rice. If you want your soup to be thick, just add some potato starch to it. Cornstarch would probably work okay too. The soup is pictured here with some slices of polenta sunflower bread.

Chicken Soup

Ingredients:

• 2 large chicken breasts (or you can use chicken thigh meat instead)
• 5 large potatoes, diced
• 5 celery stalks, diced
• 30 baby carrots, diced
• chicken broth (1 can)
• water
• salt
• pepper
• parsley
• Optional: cornstarch or potato starch
• Optional: rice

Instructions:

• Wash and quarter the potatoes. I leave the skins on but if you prefer to peel them, that’s fine.
• Put the chicken and potatoes in a large pot with water and the chicken broth and cook on high until the water comes to a boil. If you want to add some rice to the soup, add it with the potatoes and chicken.
• After the water starts to boil, turn the heat down to medium.
• While the chicken is cooking, dice the carrots and celery, and then add the carrots to the pot.
• Cook the potatoes and chicken until the potatoes are soft and the chicken is cooked (165 degrees).
• Turn the heat down to low and add the diced celery.
• Mix about 2 tbsp of potato starch with 3/4 cup of cold water, and then add it to the soup to thicken it up.
• Mix in the spices. How much you use is up to you.
• Stir the soup for a few minutes until it starts thickening up. If you want your soup thicker, add a little more potato starch to some cold water, stir, and then add to the pot.
• Let the soup simmer for about 30 minutes or so and then serve.