Chicken Soup

5-6 people
2 hours...or do it all day for the yummiest

Olive oil
1 1/2 chicken breast, skin on
4 carrots
4 celerys
3 onions( white )
5 garlic cloves:)
salt, pepper
2-4 bay leaves
Fresh rosemary
2 big potatoes (idaho)
3 qt. chicken broth

I LOVE soup. If you can, cook the soup the day before, it's always better the next day. Take out a big pot, put olive oil into in, get it medium high heat.

Slice the veggies,in the same size and dice the garlic. Add a splash more of olive oil into the pot, but the celery, then the carrots into the pot. After 3-4 minutes add the onions. After another minute throw in the garlic. Immediately add the bay leaves, rosemary, salt, and pepper. Now pour the broth into the pot.. After its boiling, make it low.

Get a large pan, make it high heat. Take out the chicken and season it with salt and pepper on each side.  Once the pan is hot, get a nice sear on each side. Reduce the heat, cover the pan, lets the chicken cook slowly. If will take about 25 minutes, or until the chicken is 160 F.

*If you are using potatoes... Peel and cut the potatoes into cubes. Add them into the pot and a little salt.

Look at the chicken. Do whatever you need to go to know its cooked. Get a temperature or the chicken, feel it, talk to it. (I just love chicken too much). Anyways, when the chicken is done, get two forks, and pull all of the chicken apart. When the chicken is in the size you want, then put it all into the pot, and lower the temp.

Then tasted the soup. Do you need something? Get it perfect. When its ready I prefer having a nice toasted slice of bread and shredded cheese in the top of each bowl. My favorite for this soup is Irish cheddar!

See you next time!!!