Chicken Soup for a Family's Soul

Very tasty soup. Basil and chicken soup were meant for each other. For an easy change of pace, try the Chicken Pot Pie variation at the bottom!

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 3  lbs whole chickens
• 1  onion, chopped
• 2  carrots, thinly sliced
• 2  stalks celery, thinly sliced
• 1⁄2 green bell pepper
• 3  boiling potatoes, sliced thin
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1  teaspoon sweet basil
• 2  tablespoons cornstarch
• 1⁄2 cup water
• 1⁄4 teaspoon crushed red pepper flakes
•  fresh basil leaf, finely shredded (for garnish)

Directions

1. Cook chicken in large pot until done.
2. Cool chicken, remove skin and debone.
3. Cut into bite-size pieces.
4. De-fat and strain stock.
5. Return stock to large pot.
6. Add chicken, vegetables, salt, pepper and basil.
7. Cook until vegetables are done (15- 20 minutes).
8. Mix cornstarch with 1/2 cup water.
9. Add to soup to thicken slightly.
10. For an easy Chicken Pot Pie: Pour finished soup into large casserole and top with rolled biscuits dipped in butter. (I use Bisquick mix to make it very quick and easy).
11. Bake at 425°F for about 15 minutes until biscuits are done.