Creamy Chicken Potato Soup

This rich chicken noodle soup is a favourite with kids and adults alike. It is a true comfort food.

INGREDIENTS

• 4 chicken thighs or drumsticks, skin removed
• 4 cups water
• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, shredded
• 5 cups water
• 2 large potatoes, peeled & cubed
• 1 can (354 mL) evaporated milk
• salt and pepper to taste

PREPARATION

• In a medium pot, bring 4 cups of water to a boil.
• Add the chicken. Boil the chicken on low to medium heat for 45 minutes. Remove from the pot and set aside to cool.
• Meanwhile, heat the oil in a large pot. Cook the onion, celery and carrot until soft.
• If using cabbage, add it here plus the remaining 6 cups of water plus the stock from the boiled chicken pot.
• Gently boil for 20 minutes.
• Once the chicken is cool enough to touch, shred the chicken using your hands.
• Add the chicken and the potatoes to the pot. Cook just until the potatoes are soft.
• Stir in the evaporated milk.
• Add salt and pepper to your taste.