Winter. I used to love winter; playing outside, making snow dinosaurs and snow giants. We were far from the typical snowman making type of family, but we loved being out in it. Now, it is a bothersome, probably because now that I’m not a kid any more, I realize that where we live it is usually a couple inches of ice on everything, then followed by snow. On top of that, my son is now driving to and from work in it. The worried mom here does not like that at all. I long to live within an hour or so from the beach but until then, one of the few things about the cold, snowy winter, is the scrumptious soups that warm us up.
8 Yukon Gold potatoes
6 chicken thighs
16 ounce broccoli
5 cups water
3 cups milk (1 cup reserved for later)
7 TBSP flour
1/4 cup butter (1/2 stick)
2 TBSP parsley
1-1/2 tsp mineral salt
1/2 tsp oregano
1/2 tsp black pepper
1/8 tsp ground rosemary
1/8 tsp ground sage
Shredded parmesan cheese
Diced bacon (cooked)
In large pot, cook the chicken in water until done. Scrub potatoes and set aside.
Once chicken is cooked thoroughly, set on a plate to cool and then shred it or cut into bite size pieces.
Cut potatoes into bite size cubes and add to water in pot.
Add broccoli, 2 cups of the milk, butter and all seasonings (not the flour) and bring to boil.
Once chicken is shredded, add to the pot. Cook until potatoes are soft.
In measuring cup, whisk together 1 cup milk and 7 TBSP flour. Slowly stir into the pot and simmer for about 2 minutes, continually stirring.
Garnish with shredded parmesan cheese and bacon.