You can make this base soup and then serve out your favorite variation.
- 1 Carrot
- 1 Celery
- 1 Onion
- 3 TBSP Butter
- 8 Cups Chicken Broth
- Meat from 1 whole Rotisserie chicken
Over medium heat, melt butter with any fat from the rotisserie chicken. Sauté onion celery and carrot for about 7 minutes, or until onion is translucent. Add chicken broth and cover, boiling over medium heat for about 15 minutes. Add chicken and heat through for about another minute or two.
Chicken and Dumplings – combine 2c flour, 1T baking powder, 1t salt and 1c Whole milk along with 3T melted butter. Drop in pot, any size, and cover and boil for about 15 minutes, or until the dumplings have doubled in size. The smaller the dumplings the less cooking time.
Chicken Noodle Soup – toss egg noodles and boil until finished
Chicken and Rice – toss rice into the soup, heat through and serve