Cream of Chicken Soup (from Annette Corry)

Cream of Chicken soup

One rotisserie chicken--Costco-(I used Bowman’s)--pull off meat and set aside.

Boil bones in water with 4-5 TB chicken bouillon.

Saute 3 stalks of celery, ½ onion in olive oil.

Add to chicken broth mixture.

Simmer 35-45 minutes.

Strain bones, celery and onions out of the broth.

6 Yukon gold potatoes, diced

3 c. carrots, diced

2 c. frozen peas

Add:

1 ½ tsp salt

½ tsp garlic salt

½ tsp pepper

2 TB dry mustard

1 TB parsley

Can add more chicken bouillon, if needed.

Simmer 25 min--season to taste. Make sure potatoes are somewhat firm for Todd.

Mix 4 TB cornstarch and 3 TB cold water in a bowl.  Add to soup to thicken.

Add shredded chicken.