Creamy Chicken Soup

Creamy Chicken Soup

1-2 tablespoons extra virgin olive oil
2 large boneless chicken breasts or 4 boneless chicken thighs
Salt and pepper
2 carrots, chopped
2 celery ribs, chopped
1 onion, chopped
1 teaspoon dried thyme
½ teaspoon dried rosemary (optional)
4 cups water
2 tablespoons cornstarch
¼ cup milk or half and half
Optional:  noodles and/or garnish with fresh parsley 

In a large saucepan, heat the oil over medium heat.  Once it is heated and moves around easily in the pan (indicating it is hot), sprinkle the chicken with salt and pepper, and add the chicken to the pan.  Add the carrot, celery, and onion and saute for 3-4 minutes.  Add more salt and pepper (you will need a total of 1 teaspoon of salt and about ½ teaspoon ground pepper), thyme, and rosemary, if using.

Add the water, and gently scrape the bottom of the pan to loosen any of the tasty browned bits (major flavor here!).  Bring the water to a boil, reduce to a simmer, and let cook 10-15 minutes or until the chicken is no longer pink inside or reads 165 degrees on a meat thermometer.

Pull out the chicken and let it cool for 5 minutes before chopping.

Mix cornstarch, milk, and a few tablespoons of the cooking liquid.  Whisk to incorporate the cornstarch and create a slurry.  Add a little more cooking liquid to the cornstarch so it is not cold when you add it to the soup.  Whisk well and add to the soup, stirring the soup well, and bringing it to a simmer…the soup should thicken a bit.

Add the chicken once it has been chopped.

You can serve with or without noodles–I usually cook some noodles separately and serve the kids’ soup with noodles, parents without.

Serves 4-6.