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Chicken Soup Recipe

2 years ago

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 chicken soup
We had never heard of Gold Medal Wondra flour before seeing it in the ingredients list for this amazing soup, and we figured we’d never find it in our local grocery stores. But Beth found it on the shelf at Harvey’s grocery store in Tifton, Georgia! It is a very fine flour that dissolves quickly so you don’t end up with lumps in your gravy or soup. It’s pretty awesome. Who knew? This recipe comes from our cousin Donna Paulk, who started making this soup when her very young grandsons didn’t like baby food.
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Servings
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Ingredients
Servings
MetricUS Imperial
Ingredients
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Rating: 0
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Instructions
  1. Sprinkle salt and pepper on each chicken breast and place in an 8- to 10-quart stockpot. Add the bell peppers, onions, and celery, then pour the chicken broth over all. Bring to a boil. Reduce the heat to a simmer and cook the chicken for 40 to 50 minutes, or until done.
  2. Transfer the chicken to a bowl. Allow to cool slightly. Remove the bones and skin and discard. Shred the chicken and put back into the pot. Add the potatoes and cook for 12 to 15 minutes. Add the mixed vegetables and cook for 12 to 15 minutes more. Add the pasta and carrots, and cook for 7 minutes more. In a quart glass measuring cup, mix the flour into ¼ cup water until smooth. Pour in the cream, then add to the soup mixture along with the butter. Cook for 10 more minutes. Allow to stand for at least 15 minutes before serving.
Recipe Notes

If you can’t find this magic flour at your local grocer, use all-purpose flour and make sure to whisk out any lumps. Of course, you can always take a road trip to Tifton, the Turfgrass capital of the South!

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