This soup is the perfect rainy weather meal. It’s loaded with veggies and chicken and comes together in a creamy broth. It’s comfort food that makes you feel good! Pair your soup with some fresh bread and Sea Salted Butter and a dollop of Natural Yogurt if you want it EXTRA creamy.
To keep this soup simple, we always use a store-bought rotisserie chicken and shred it, but cooking your own is always delicious – the Instapot makes for super easy shredded chicken! Our family’s secret ingredient in many home-cooked soups is adding a Lipton’s Chicken Noodle package. It keeps things super easy and adds so much flavour! Trust us on this one!
Donia Farms Grass Fed Butter, divided
Russet potato, small diced to 1.5 cm cubes
Mixed frozen vegetables
Boxes of chicken stock (or 1800 ml homemade)
Liptons Chicken Noodle Soup
In a large pot, melt 1 tbsp of butter over medium heat. Add in onion and saute for 2 – 3 minutes. Add the celery, Italian seasoning, thyme and oregano and cook an additional 2 – 3 minutes.
Add in the potatoes and chicken stock, and bring heat to medium-high. Once boiling, reduce heat to a rolling simmer and cook for 15 minutes, or until potatoes are cooked.
While the potatoes are cooking, melt the remaining 3 tbsp of butter in a small saucepan over medium heat. Whisk in the flour. Next, slowly add the milk, whisking well as you do. Once fully combined, remove from heat.
When potatoes are done, add in the frozen vegetables, milk mixture, chicken, bay leaves and a package of Lipton’s Chicken Noodle Soup. Bring back to a boil and simmer for additional 5 minutes.
Remove from heat and serve! Keeps well in the fridge for 3 – 4 days.