This simple soup is warm comfort in a bowl. Using frozen chicken tenderloins made it easier but a whole cut up chicken, simmered in the pot and then deboned, would add even more flavor. The choice of herbs is yours. I used poultry seasoning and a little additional sage. Marjoram, thyme, rosemary and sage would be a good combination too.
- Chicken Tenderloins, 2 lbs
- Potatoes, 4 to 6
- Carrots, 6 to 8
- Yellow or White Onion, 1
- Celery, 3 or 4 ribs
- Garlic, 3 cloves
- Frozen Peas, 1 to 1 and 1/2 cups
- Butter, 1/2 cup or 1 stick
- Flour, 1/2 cup
- Poultry Seasoning, 2 to 3 teaspoons
- Sage, 1 to 2 teaspoons
- Black Pepper, 2 teaspoons or to taste
- Milk, 4 cups
- Chicken Bouillon or Stock, 4 (or more) cups
In a large stock pot, melt the butter over medium high heat. Add the chicken. These flash-frozen pieces are so full of water that they don’t always brown well but at least cook them in the butter until they’re starting to cook and are well-coated with the butter.
Add enough stock or bouillon to nearly cover everything, bring it to a low boil then reduce the heat and let it simmer until the chicken is cooked through and the vegetables are tender, about 30 to 45 minutes.