This is my favorite soup. FAVORITE. I have been making a big pot of this on the weekends and keeping it to eat all week for lunch/dinner and it is so yummy. It’s one of those soups that gets better as it sets in the fridge… mmmmm.
6 cups water
4-5 potatoes, peeled and diced (not cooked – these will cook with the soup)
2 large carrots, peeled and diced (not cooked – these will cook with the soup)
2 cups shredded chicken
2 tbsp bacon grease
2 tbsp tumeric
1 tbsp garlic powder
1 tbsp onion powder
salt and pepper, to taste
1/2 cup milk
Cooked, crumbled bacon
Shredded cheddar cheese
Shredded mozzarella cheese
In a large pot, combine all ingredients, except milk and toppings, and bring to a steady boil. Continue to boil until potatoes and carrots are soft (I cook mine until the potatoes are “overcooked” because I mash up the potatoes and make them part of the broth).
When potatoes and carrots are cooked to desired tenderness, add milk, and slow boil another 2 minutes. At this point, if you want the potatoes mashed you would use a spoon and mash them into the broth (you could use a potato masher, but you might mash the carrots too).
Serve in a bowl and top with bacon crumbles and cheeses.