Serves 6. Recipe is by Beth Colvin, who calls this a great basic chicken soup recipe. You can add other vegetables if you like, and noodles and rice are also welcome, hearty additions.
3 tbls. butter, divided
1 cup chopped trinity — onions, bell pepper and celery
4 carrots, peeled and sliced
1 tbl. minced garlic
1 tbl. dried parsley
1/2 tbl. dried basil
1/4 tbl. dried rosemary
6 chicken thighs
8 cups of water
Salt and pepper, to taste
1. In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped trinity and carrots, cook until fragrant, about 5 minutes. Add the garlic and herbs, cover, and cook an additional 5 to 10 minutes. Do not allow to brown.
2. Add the chicken thighs and water, then season to taste. Cover and cook 45 minutes over medium heat, stirring occasionally and skimming foam from the top of the soup as needed.
3. Remove the chicken thighs. Cool and remove bones and skin, chop the chicken and return to soup. Cook until heated through. Add remaining tablespoon of butter to the pot just before serving.
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