Chicken Soup

Author: Stetchy

Ingredients

• Chicken meat of your choice*
• Onion, chopped
• Garlic, minced
• Celery*, sliced, 1 or 2 stalks
• Carrot, sliced, 1 or 2 ea.
• Mushroom, 1 jar or can
• Cream of Mushroom can
• Cream of Chicken can
• Chicken broth
• Rice, Noodles, Pasta, or Biscuit dough**

NOTE: Dark meat is best, but any chicken will do. It can be frozen too, no need to thaw.
NOTE: Reserve some of the celery leaves. Do not mince, keep it as a stalk.
NOTE: Pre-made biscuit dough cans. You can tear the biscuits up and add to the broth to make dumplings. You can also just make biscuits on the side instead, instead of having a starch in the soup.

Remixes

• Sub mushroom with broccoli, add cheddar cheese, use rice
• remove cream soups and cream cheese, remove mushrooms, Remove chicken (optional), add soy sauce, sugar snaps, water chestnuts, use Asian noodles or rice, add potstickers/ Asian dumplings

Seasonings

Required

• Italian Blend
• Poultry blend
• Salt
• Pepper

Optional

• Oregano
• Parsley
• Basil
• Tony's
• Basically, literally anything you like in soup

Instructions

1. In a large pot, pour in all of your chicken broth, some seasonings, and your celery leaf sprig, and add chicken (if it is bone in, do not debone yet.) If the chicken is not completely submerged, add water. Boil, covered, until the chicken is completely cooked.
2. Remove chicken and prepare it however you like. This includes deboning, slicing, shredding, etc. Return it to the broth with all of your vegetables, do not forget your mushrooms, I forget to add them a lot.
3. Season TT. When all of the vegetables are softened, add in the two cans of cream soups, and cream cheese. Stir, chopping the cheese with your spoon so it incorporates quicker.
4. Add in your rice, pasta, noodles, or dumplings and let cook on low to medium heat until your starch is cooked, if using, or Bake your biscuits. Serve.