Ingredients

Instructions

  1. Place cleaned chicken in a 6 quart soup pot and cover with water.
  2. Bring chicken to a boil, reduce heat to medium and slow boil for 1 hour to cook the chicken and create a chicken broth.
  3. Skim fat off the top and add more water if necessary to keep chicken covered.
  4. Remove chicken to a bowl and set aside to cool.
  5. Strain all of the fat out of the chicken broth.
  6. Mix the chicken base and water into the broth.
  7. Add onions, carrots, potatoes, pepper and parsley to the broth and bring it up to a slow boil for 30 minutes.
  8. While the veggies cook remove all the meat from the chicken and add it to the pot.
  9. Melt butter in the microwave for 40 seconds in a glass measuring cup.
  10. Add the flour to the butter and stir until smooth and creamy.
  11. Pour into the boiling soup and stir to mix.
  12. Reduce heat to low and simmer for 15 minutes to thicken and then serve.
  13. TinTN: You make a good point that sometimes it does not thicken, I think sometimes the potatoes have more starch than other times and that there may be more or less stock when you take out the chicken because I have that problem at times too. My solution -- I make another batch of the butter and flour and add some more until it thickens. Hope it helps!