The days are getting shorter, and the evenings are getting chillier…so it felt like the perfect time to make a fun and different version of a chicken soup to warm us up. We did a few things to make this soup a little different than what you normally think of when you envision chicken soup. First, we used potatoes instead of egg noodles or wild rice. Second, we added asparagus and garlic for fun. The third thing we did was to include a can of cream of mushroom soup to add some body and a flavour nuance. Lastly, we cooked this one in our clay pot, which (while not necessary if you don’t have one) added a bit of a smoky/earthy richness to the flavour profile that really took this soup over the top.
Time: 1-2 Hours (depending on cooking vessel…we used a clay pot, and that took longer)
Ingredients:
- Chicken Breast
- Onion
- Celery
- Carrots
- Asparagus
- Garlic
- Any other veggies you want to add. We used Asparagus.
- Potatoes
- 3 Cups Chicken Stock
- 1 Can Cream of Mushroom Soup
Method:
- If using a clay pot, soak it as you normally do to get it ready for cooking. If using a regular soup pot, ignore this.
- Peel your garlic and onion. Dice your celery, asparagus, onions, garlic, and carrots.
- Heat a little butter in your soup pot, and add your diced veggies. Allow to start cooking together.
- Wash and dice your potatoes. Then, add them to the pot, cover, and allow them to cook a little with your other ingredients.
- As your veggies do their thing in the pot, dice your chicken breast. When your onions turn opaque, and your veggies have started to soften, add your chicken to the pot, and stir to combine. Cover, and let the chicken begin to cook.
- Scoop your cream of mushroom stock into your pot, and stir it around. Then, pour your chicken stock.
- Bring to a simmer. Allow to simmer, stirring occasionally until your veggies are all soft, and your chicken is fully cooked.
- Scoop, devour, and enjoy!
