Today is the first official day of fall! And THAT means it’s the first official day that I don’t have to feel like as much of a freak for wanting to eat soup for every meal. So, in celebration, I am posting this recipe. I have actually been holding off on posting this one for YEARS because I was being greedy and trying to keep a few recipes secret, but let’s be honest, that is just not my personality. So here it is: by far one of my most requested recipes from anyone who has had it and the ONLY soup Josh will ask for (not a ‘soup guy’… married to the most ‘soup girl’ of all time, go figure). It’s pretty simple and the most comforting thing I can think of.
You will need:
1 Medium onion (diced)
3 Cloves of garlic (minced)
4 Ribs of celery (chopped)
4 Carrots (chopped)
1 Poblano pepper (chopped)
2 Russet potatoes (peeled and diced)
Olive oil
2 tsp salt
1/2 tsp Black pepper
1 tsp Smoked paprika
32 oz Chicken stock
1 lb Chicken (this part depends on preference/ease- I used boneless skinless thin-sliced breasts because they were quickest but bone-in anything and all dark meat has tons more flavor. I do both from time to time.)
4 Ears of fresh corn cut off the cob (or 4 cups frozen)
1 Cup heavy whipping cream
To go with it at the end:
chopped fresh chives or green onion
hot sauce
crusty bread or crackers
1.) Chop up all your veggies (through the potatoes).
2.) Coat the bottom of a large soup pot or dutch oven with olive oil and heat on medium high. Toss in all of your veggies (excluding corn) salt, pepper, and smoked paprika. Sauté until onions become translucent. About 7-10 minutes.
3.) Add in your stock. Once it starts to simmer (bubble slightly) add in your raw chicken. Cook until chicken is cooked-through. About 7-10 minutes.
4.) Remove your chicken and place on a cutting board to cool slightly. Lower your heat to medium low. Using two forks shred your chicken (these instructions go for bone-in as well, discard bones when done).
5.) Add shredded chicken back to your pot along with your corn.
6.) Cook on low until all your veggies are completely tender. Stirring every so often and using your spoon to gently break apart a few tender potatoes here and there against the side of your pot (this will thicken your soup).
7.) Once veggies are tender, pour in your heavy cream and stir to heat it through and combine everything completely. Taste it, adding salt or pepper if needed. It can sit on very low until ready to eat (making sure that it never boils).
8.) Ladle into bowls when ready. Top with herbs, hot sauce (optional- I don’t add it, Josh does) and serve alongside some crusty bread or crackers. ENJOY!
Condensed
You will need:
1 Medium onion (diced)
3 Cloves of garlic (minced)
4 Ribs of celery (chopped)
4 Carrots (chopped)
1 Poblano pepper (chopped)
2 Russet potatoes (peeled and diced)
Olive oil
2 tsp salt
1/2 tsp Black pepper
1 tsp Smoked paprika
32 oz Chicken stock
1 lb Chicken (this part depends on preference/ease- I used boneless skinless thin-sliced breasts because they were quickest but bone-in anything and all dark meat has tons more flavor. I do both from time to time.)
4 Ears of fresh corn cut off the cob (or 4 cups frozen)
1 Cup heavy whipping cream
To go with it at the end:
chopped fresh chives or green onion
hot sauce
crusty bread or crackers
1.) Chop up all your veggies (through the potatoes).
2.) Coat the bottom of a large soup pot or dutch oven with olive oil and heat on medium high. Toss in all of your veggies (excluding corn) salt, pepper, and smoked paprika. Sauté until onions become translucent. About 7-10 minutes.
3.) Add in your stock. Once it starts to simmer (bubble slightly) add in your raw chicken. Cook until chicken is cooked-through. About 7-10 minutes.
4.) Remove your chicken and place on a cutting board to cool slightly. Lower your heat to medium low. Using two forks shred your chicken (these instructions go for bone-in as well, discard bones when done).
5.) Add shredded chicken back to your pot along with your corn.
6.) Cook on low until all your veggies are completely tender. Stirring every so often and using your spoon to gently break apart a few tender potatoes here and there against the side of your pot (this will thicken your soup).
7.) Once veggies are tender, pour in your heavy cream and stir to heat it through and combine everything completely. Taste it, adding salt or pepper if needed. It can sit on very low until ready to eat (making sure that it never boils).
8.) Ladle into bowls when ready. Top with herbs, hot sauce (optional- I don’t add it, Josh does) and serve alongside some crusty bread or crackers. ENJOY!