Chicken and Red Skin Potato Soup

🧂 Ingredients

• 4 pounds bone in chicken
• 1 large yellow onion

  diced
• 5 stalks of celery

  diced
• 5 cloves garlic

  minced
• 5 tbsp better than bouillon chicken base

  or 5 bouillon cubes
• 10 cups water
• 3 pounds small red skin potatoes

  cut into 1 inch pieces
• 2 cups carrots

  chopped
• 1 pound bag frozen corn
• 1 tbsp Italian seasoning blend
• 1 tsp tumeric
• 1 tsp Salt
• 1 tsp fresh ground pepper
• 4 tbsp butter
• 8 tbsp all purpose flour
• 2 cups milk or half and half
• add more salt and pepper to your taste

Instructions

• 1 In 10 quart (or larger) pot combine chicken, onion, celery, garlic, bouillon,
  and water cover pot and let simmer for 1 hour. Remove lid and allow to cool for
  15 minutes, then remove chicken. Shredd chicken, remove the bones, and return
  shredded chicken to the pot.
• 2 Add carrots, potatoes, corn, turmeric and italian seasoning to the pot; cover
  and simmer for another 45 minutes.
• 3 In a smaller saucepan melt butter and whisk in flour allow to bubble up and
  starts to brown, making your roux, then whisk in milk, continue to stir until
  thick and smooth, about 3 minutes, if sauce seems too thick add another splash
  of milk. Sauce should be pourable not thick and goopy.
• 4 Add white sauce to soup, stirring continuously as you add. Taste. Add salt and
  pepper if needed. Simmer on low for another 30 minutes or until soup thickens
  slightly.

Nutrition Info