Chicken Soup

This recipe is one I’ve adapted from an Olive Garden Chicken Gnocchi recipe and it is delicious! I don’t really follow a recipe anymore, I just go by what looks good (😆). I’ve jotted down the recipe here as best I could… enjoy!

1. Boil down a whole chicken or a package of chicken necks and backs. (If using chicken necks and backs I’ll also add a package of pork neck bones for additional meat.) Strain broth and set aside. Separate the meat from the bones and set aside.
2. In a frying pan (I like to use my cast iron one) sauté one finely diced onion and at least four crushed cloves of garlic (more if desired!) I also add 2-3 finely shredded carrots depending on the size. I have also used a food processor to shred the onion, garlic and carrots and this works well.
   
3. Add about 1/8 to 1/4 cup of flour and about the same amount of milk to your onion mixture. Stir constantly for about 1-2 minutes. Add 2-3 cups of broth and whisk until it starts to resemble a gravy consistency.
   
4. Transfer to larger stock pot and add the chicken/meat and about 6-8 additional cups of broth. Simmer and allow to thicken, stirring occasionally.
5. While your soup is simmering, cube 6-8 peeled potatoes and 3-4 carrots plus whatever veggies you may have on hand, turnips, finely chopped greens, etc. Add to soup and allow to simmer until tender.
6. Once veggies are tender you can add noodles or rice if desired. (I prepare these separately and then add after they’ve cooked.)
7. And there you have it! A delicious hearty soup.