Mom's Chicken Soup

This is one of my easiest and most made soups - a perfect way to warm up after a day on the slopes.

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Ingredients

2 tbsp Salted Butter

2 tbsp Olive Oil

1/2 Sweet Onion - finely diced

4 Carrots - peeled & finely diced

3 Celery Stalks - finely diced

1 Rotisserie Chicken - shredded

1/2 cup dry white wine (I use a sauvignon blanc or chardonnay)

2 32oz packages of Chicken Broth

Thyme

Rosemary

Oregano

2 Bay Leaves

Onion Powder

Garlic Powder

Salt

Pepper

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A few things before we get started:

• You can omit the white wine if you prefer an alcohol-free recipe but the alcohol will burn off regardless.

• You can use chicken broth or stock or stock cubes (use according to package directions), they're all interchangeable here. Same thing goes for low-sodium, if you prefer.

• With spices, I don't ever really measure, I go based on taste/look, but you can always start with a tsp and go from there! Fresh thyme and rosemary also work wonderfully in this recipe.

• I tend to serve this over a small portion of Jasmine rice, cooked on the side, but you can always cook rice, pasta, etc, in the soup.

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Peel and chop carrots, celery, and onions. Over medium heat in a heavy bottomed pot melt butter and olive oil together. Add onions and a pinch of salt. Allow to cook together for about 5 minutes before adding in celery and carrots. Add thyme, rosemary, oregano, onion powder, garlic powder, salt, pepper, and bay leaves. Cook for about 10 minutes, allowing all flavors to gently melt together. If the spices look too brown, turn down the heat to medium-low.

Add white wine and stir, sauté together for a few minutes, until the smell of alcohol has cooked off. Be sure to scrape up any caramelized seasonings from the bottom of the pot. If you are omitting the wine, you can mimic this with just a splash of the chicken stock. Add chicken stock, cover,and cook over medium/medium-low for about 15-20 minutes. *This would be the perfect time to beginning cooking rice or pasta on the side if you want to serve immediately.

Shred rotisserie chicken and add just before serving, giving the chicken about 5 minutes to warm to soup temp.

Taste for any additional seasonings and serve.

I love to top mine with freshly microplaned parmigiano reggiano, Maldon salt, and pepper, with fresh sourdough on the side.