"Do you have a good recipe for a hearty soup?"

OK - I admit - this was one that was phoned in by a friend last night, and she used the word 'beefy' as opposed to hearty, but whatever - this is made with chicken. I figured hell - great excuse to share my fave stewp recipe.



You'll need:



4 cups potatoes, cubed to bite sized pieces

enough water to cover the potatoes in the pot

4 cooked chicken breasts, cubed to bite sized pieces

1 cup of peas

1 cup of corn

1 cup of chopped carrots

4 celery stalks, chopped

an onion, chopped

4tbsp butter

4tbsp flour

1/2 tsp salt

2 tsp garlic granules or 2 cloves minced fresh garlic. Author's Note: Garlic powder and garlic salt suck. If you substitute, your soup will taste like crap.

1 tsp dried leaf rosemary, slightly ground in the palm of your hand to release the flavour

2 tbsp (2 cubes or 2 packets) chicken or vegetable soup stock (you can just steal the flavour packets from Chinese noodles if you're out ~smirk~)

2-3 cups of milk

1-2 tbsp corn starch (if needed)





Pour just enough water to cover the potatoes in a pot and bring to a boil. Turn down to medium-high heat to cook through. While potatoes are boiling, in a large heavy-bottomed pot, sautee onions and celery until transparent. Add soup stock, salt, rosemary, and garlic. Add flour to make a roux. Pour 2 cups of milk into the roux a little at a time, stirring constantly and allowing it time to thicken before adding more milk. Once you have your creamy stewp base all ready to go, add potatoes AND the potato water, chicken, peas, corn, and carrots