4 Tb. Butter
1/2 C Onion, Diced
2 C Mixed Veggies, frozen
1 Tb. Lovage, dried (or 2 celery stalks, chopped….see note)
4 Cloves Garlic, minced
1/3 C Flour
4 C Chicken Stock
2 C Milk
3 C Chicken, shredded
1 lb. Potatoes, peeled, diced
1 Tsp. Italian Seasoning
1/2 Tsp. Salt
1/2 Tsp. Pepper
The weather is starting to get cooler as we have officially hit fall! One of Tomithy’s favorite things about cooler weather is all of the soup that I make. This soup was wonderfully creamy and has lots of flavor. Here is how I made it!
I first start by getting my chicken roasted. If you already have some left over chicken, you can certainly use that. This would be a great way to use the left over chicken from a roasted or rotisserie chicken.
After the chicken has been baked, I allow it to cool and then start pulling the meat from the bones. Give it a good, rough, chop and set it aside. Don’t throw the chicken bones away though. We put them in a zipper bag and keep them in the freezer to use when I make chicken stock.
Now it is time for the base of the soup. I start with melting my butter in the bottom of my stock pot. I toss the onions in and allow them to get nice and translucent. NOTE- If you are using celery instead of loveage, you would cook the celery at this time. Just until it is nice and tender. After the onions are cooked, add the garlic to the mix. Cook for another 2-3 minutes. Be careful not to burn the garlic.
Give everything a good stir and cook on low for about 25 minutes or until the veggies are cooked all the way. I stirred the soup about every 5 minutes or so. Because the soup is milk based, it will want to burn so be sure to keep an eye on it.