Creamy Chicken Veggie Soup
1.Pour 8c. water, 8 bouillon cubes, 2 tbsp garlic, and chicken thighs in a 4 qt, or larger, covered pot, and bring to a boil.
Chop carrots, celery, and leeks.
Remove chicken thighs from water, and set aside to cool.
Add carrots, celery, and leeks to boiling water.
Chop zucchini, squash, and jalapenos, and add to pot. Continue boiling covered.
Remove skin & bone, and cut chicken thighs into ¾” square cubes, and add to pot.
Add thyme, bay leaves, parsley, and Poultry Powder.
Warm cream and mix with flour in shaker cup.
Slowly mix cream & flour mix into soup.
Add chopped cilantro.
Season with salt & pepper to taste.
Allow to soup to thicken slightly. Soup will be ready when squash and zucchini are soft, but not mushy...soup will have thickened slightly.
5 chicken thighs (w/skin & bone)
2 yellow squash
½ bag (small one) of carrot chips
5-6 celery stalks
2-3 large leeks, cut in ¼” slices
8 c. water
8 chicken bouillon cubes
2 jalapenos, sliced
2 tbsp parsley
2 tbsp chopped garlic
¼ tsp thyme
¼ c. fresh finely chopped cilantro
3 bay leaves
3 tbsp flour
1 c. whole cream
1 tbsp. Beasley's Smokehouse Rub Poultry Powder
salt & pepper to taste