Once again, this soup evolved from trying to make a creamier chicken soup but one that had chunks of meat for husband Ron. No just broth soup for him. You might have to play around with the vegetables a bit until you find the right blend for you personally. Thanks to my friend Sherry who encouraged me to post this one.
Creamy Chicken Soup
Boil one whole chicken or just a chicken carcass. Cook until tender. Remove meat from bones and set aside. Chop up vegetables:one onion, at least 5 cloves garlic, carrots, celery, about 4 or 5 potatoes (depending on the size, more if small)and any other vegetables you'd like to add. I found strong ones, like broccoli, can overtake the flavor so be careful how much of those you add. The potatoes are what make this soup a little thicker when blended so don't leave those out. Cook until all veggies are tender. Put most or all of them in the blender or food processor and blend until smooth. When blending take the middle plastic part of the lid off and put a towel over the hole. Be very careful of the hot liquid. Pour back into pot. Add salt and pepper to taste, 1/2 tsp. each thyme and sage. Bring to simmer and add chopped chicken. When serving add a Tbsp. or so of cream to each bowl and serve. The cream just brings all the flavors together. Yummm!
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