Ingredients
The following ingredients have 4 Servings
- 3/4 pound chicken breast
- 3 medium carrot
- 2 medium Yukon Gold Potatoes
- 2 stalk celery
- 1 medium onion
- 1/2 cup, pieces or slices mushrooms, white
- 1 clove garlic
- 1 teaspoon rosemary, fresh
- 1 teaspoon sage, ground
- 4 cup chicken broth, low-sodium
- 3 tablespoon flour, gluten free
- 3 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 2 medium orange
Instruction
- Cook chicken as desired until no longer pink (or use leftovers if you have some on hand); shred or cut into bite-sized pieces.
- Finely dice carrots, potatoes, celery, onion, and mushrooms. In a soup pot, heat a small drizzle of olive oil over medium heat. Add veggies to the pan and cook over medium heat until crisp-tender.
- Add garlic, rosemary, and sage, and cook 1-2 minute longer until fragrant.
- Pour in 3 cups of the chicken stock and add the cooked chicken. Bring mixture to a simmer over medium heat and let simmer 15-20 minutes until vegetables are completely tender.
- While the soup is simmering, make the roux. In a small saucepan, stir together flour and olive oil (it will be a thick paste). Cook 1-2 minutes over medium heat, stirring constantly. Stir in remaining 1 cup of the chicken broth and bring to a simmer; mixture will begin to thicken.
- Pour roux into the soup pot with the chicken and vegetable mixture. Continue to simmer another 5-10 minutes until the soup has thickened slightly. Add salt and pepper to taste.
- If soup is too thick, add additional stock as desired.
- Serve with a side of oranges.