Uh, this doesn't look very appetizing, but it did tasted better. I had some frozen chicken and chicken broth from a roast chicken. And since Niall's not around, I decided to use it to make soup. At first I was going to make chicken noodle soup, but we didn't have the noodles that I wanted. So I decided to try a chicken chowder (because apparently I love orange soup) based on the recipe from Inspired 2 Cook.
3 carrots, peeled and chopped
8 baby potatoes, washed and chopped
1 onion, diced
1 Tablespoon olive oil
1 Tablespoon butter
4 cups chicken broth
1 cup cooked chicken
1 teaspoon granulated garlic
1/2 teaspoon celery seed
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon thyme
1 bay leaf
1 cup milk (I used 2%)
Makes four servings.
In a large stock pot, heat the oil and butter. Add the onion and saute for a few minutes. Add the carrots and potatoes. Then add the seasonings and the chicken broth.
My broth was frozen and it already had the chicken in it, so here's a picture. Appetizing, eh?
Cover and simmer until the potatoes and carrots are soft. I ended up simmering for about 35 minutes, but it would probably be closer to 20-25 if you're not using frozen broth.
Because the chicken was in the frozen broth, I had to use a spoon to get it out of the soup before pureeing. Add 1 cup of milk to the soup (I mostly did this to cool it down so it wouldn't melt the blender.) Puree the soup. Hand blender is easiest, but a blender or food processor would work.
When the soup is blended, add the chicken and let it simmer for about 10 minutes. Then it's ready to serve.