Old World Chicken Soup or Stew

Ingredients

• Whole Chicken

• 96 oz Chicken Stock

• 6 large-XL Carrots (peel on)

• 1-2 lb Baby potatoes or fingerlings

• 1 large Leek

• 1 medium Onion

• 1 bag frozen Peas

• 1 bag frozen Green Beans

• Knorr Concentrated Chicken Stock (a single 1.17 oz tub)

• Seasonings: About 1-2 tsp each of Curry powder, Black pepper, White pepper, Garlic powder, Thyme, Basil, Parsley; 1/4 cup Shallots or other dried onions; 2 Bay leaves

Instructions

(Soup)

1. Cook the chicken whole in the pot or in an oven until thoroughly cooked. Remove meat from bones and skin and pull into shreds. Store chicken in refrigerator until Step 5.

2. Cut the potatoes and carrots in large chunks, leaving the peel on.

3. Slice the white ends of the leeks into small diced pieces.

4. Dice the onion.

5. On low-medium heat, cook all vegetables in the chicken stock until potatoes and carrots are soft.

6. Add the chicken, 1.17 oz tub of Knorr concentrated chicken stock, and all seasonings to the pot. Let simmer on low heat for about 30 minutes more, stirring occasionally.

(Stew)

1. To turn the above soup into a thick stew, simply add a roux of flour and butter while the finished soup is simmering. Using the microwave or a pot on the stove, melt about 1 stick (or 4 oz) of real butter. Stir in flour until it forms a thick, smooth paste that can be scooped. Scoop the mixture into the soup and stir until well blended.