It has been quite chilly and rainy here in Sonoma County which means one thing has been on rotation in my kitchen…soup! I love soup (especially during the cooler months) and I’m so glad that my family enjoys it too. It’s so easy to throw together when you’re in a pinch or if you don’t feel like cooking an elaborate meal.
This has been one of my go-to soup recipes for years and I love that you can make it with potatoes rather than noodles. I actually included this recipe in one of my wine club shipments last year. Whether you don’t eat pasta or you’re just looking for a no noodle chicken soup, this one is a winner.
If you make it, please let me know how it turns out!
- 1 organic rotisserie chicken, pick apart and pull into shreds
- 2 tbsp butter
- 1 yellow onion, chopped
- 3 carrots, chopped
- 2 stalks celery, chopped
- 4 Yukon Gold potatoes, cut into small squares
- 8 cups organic chicken broth
- Salt, pepper, onion powder, and thyme to taste
- In a dutch oven or large pot, melt butter. Add the onions and cook until caramelized (this is important because it really gives the soup great flavor.)
- Add in potatoes and cook for a minute or two. Then add the rest of the veggies and cook until tender.
- Season the veggies with salt, pepper, and onion powder.
- Add in chicken broth until the pot is almost full, about 3 inches to the top.
- Add in the chicken and let it simmer for at least 15 minutes to ensure the potatoes are cooked through.
- Add in more salt, pepper, onion powder, and thyme to taste. Serve with a crusty loaf of bread and a simple salad.
Wine pairing: Sip on Freemark Abbey Cabernet Sauvignon while putting this recipe together — it won’t disappoint!