Tasty Thursday: Chicken Soup

This is one of my favorite recipes, and I'm sharing it because I made it yesterday. I'm even having some for breakfast right now!

Awesome Chicken Soup

1 to 2 pounds cooked chicken, diced or torn, or white meat from a whole roast chicken, torn off by hand (original recipe suggested a few raw chicken breasts, cut)

3 tablespoons butter

2 to 3 ribs celery and greens from the heart, chopped

1 medium white onion, chopped

2 large carrots, peeled and diced

Salt and pepper

2 teaspoons poultry seasoning

3 tablespoons all-purpose flour

1 cup shredded potatoes, ready to cook hash browns, or frozen shredded hashbrowns

1 pint whole milk, or half-and-half or cream

1 quart chicken stock, available in boxes on soup aisle

1/4 teaspoon grated nutmeg, a healthy grating

1 cup frozen green peas

In a medium pot over medium to medium high heat, cook chicken in butter for a minute or two, then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.

Don't forget to visit The Pumkin Patch for more Tasty Thursday recipes!