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Pdf- 1 onion, large
- 1 bunch carrots
- 1 bunch celery
- 8 cloves of garlic
- 42 ounces Butcher’s chicken bone broth
- 1 packet fresh Poultry Herbs
- 1 tablespoon Better than Boullion vegetable base
- 10 ¾ ounces Cream of Mushroom Soup
- 10 ¾ ounces Cream of Chicken Soup
- Zest of 1 Lemon
- ½ cup butter
Directions:
Build Flavor Base: Melt butter or oil in a dutch oven over medium heat. Rub shawarma seasoning all over the chicken. Place entire seasoned chicken in the Dutch oven and brown on both sides (about 3-5 minutes per side). Remove the chicken. Chop veggies into large chunks and add to the pot. After lightly browned, about 5-10 minutes, add the chicken back in.
Build Soup Base: To the pot, add the broth, vegetable base, lemon zest, and herbs. Bring to a boil, then reduce heat and simmer for about an hour or until the chicken is cooked through. Take the chicken out and allow it to cool, then shred. Use a spider to take out all of the veggies and add them to a blender. Blend on high until very smooth. Add the blended veggies back into the pot with the broth. Stir in with the two cans of soup. Bring back to a simmer and allow everything to cook together.
Make the Creamy Base: Melt the butter in a saucepan. Add the flour and let the mixture cook out for a minute. Pop the milk in the microwave for a minute to get it warm – then add the milk a bit at a time, whisking continuously, until a thick, creamy mixture forms.
Bring it Together: Add the creamy base and the shredded chicken to the pot. Stir to combine. Add extra water or milk to adjust the consistency as you like it (a bit of heavy cream is also delicious for a buttery, rich flavor). Season with additional salt and pepper.
Serve: Add desired amount of noodles to each bowl. Ladle soup in and sprinkle cheese on top. Serve with sour cream and/or hot sauce if desired.