2 Chicken Breasts
1 Large Onion – chopped
3 Carrots – diced
3 Celery stalks – diced
2 Quarts Chicken stock
1 Clove Garlic
¼ Cup Dill – chopped
¼ Cup Parsley – chopped
¼ Cup Flour
Salt and Pepper
Pasta – Optional
Place the chicken breasts on a baking sheet. Drizzle with olive oil, salt and pepper. Rub the chicken to make sure it is completely covered. Roast in a 350º oven for 35-40 minutes.
In a large stockpot, coat the bottom with olive oil. Add the onion, celery and carrot. Season with salt and pepper. Cook on medium heat until the vegetables are starting to soften. Sprinkle the flour on the vegetables and continue to cook until the flour is completely combined.
Add the chicken stock. Stir, making sure there are no lumps from the flour. Add the garlic, dill and parsley. Dice or shred the chicken and add it to the pot. Stir to combine all ingredients.
Simmer (don’t boil) for 30 minutes.
Optional – If you like pasta in your soup, cook it in a separate pot of boiling water. When cooked, drain. Add a small amount of the cooked pasta to the soup bowl, then ladle the soup over the pasta.
Buy a rotisserie chicken, remove the meat from the bones and use if for the chicken soup. It is a great short cut.