Hearty Chicken and 'Tater Soup
- One Whole Chicken or 4 Chicken Breast Halves
- 2 – Large Yellow Onions
- 1 – Full Head of Garlic
- 4 – Stalks of Celery
- 4 Large Carrots
- 8 Medium Potatoes
- Dried Parsley
- Coarse Ground Black Pepper
- Italian Seasoning
- 2 – 15 ounce Cans of Chicken Broth
- 2 – 11 ounce Cans of Cream of Chicken (condensed)
In a 6-quart covered pot, combine chicken, chicken broth, finely chopped garlic, ONE finely chopped onion, finely chopped celery TOPS, and seasoning; simmer till chicken falls off of bones and is shreddable.
Remove chicken and shred; discard any skin, fat, or bones. Strain remaining broth and discard the cooked vegetables – you only want the broth. Return broth to pot and bring to a simmer while you add remaining vegetables chopped to bite-size pieces; add enough boiling water to cover all. Simmer till potatoes are done, add shredded chicken; stir in cream of chicken and simmer for 5 more minutes.
Remove from heat and let sit for 10 minutes.
Say Grace and give thanks to the Lord for this hearty soup that will nourish the body, as He nourishes your soul.