Leftover Chicken & Vegetable Soup

Steadfast Farms' Chicken Broth is made in Bethlehem, Connecticut, from our chicken with onions, leeks, celery, carrots, garlic, parsley, thyme, black peppercorns and bay leaves. That is nearly the same list this soup builds on, which is why a short simmer and a few teaspoons of dried herbs are enough: the broth arrives already tasting of the pot you are making. It is already seasoned with kosher salt, so the recipe adds none.

• 3 carrots, diced approximately 1 1/2 cups
• 3 celery stalks, diced approximately 1 cup
• 1 medium onion, diced approximately 1 1/2 cups
• 4 cloves garlic, minced
• 2 containers Chicken Broth (26 oz each)
• 3 1/2 cups water
• 2 cups shredded chicken
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1 1/2 teaspoons dried dill
• 1 tablespoon butter
• 1 tablespoon olive oil
• Fresh parsley, chopped, for garnish

Using Steadfast Farms' Chicken Stock instead? It is salt free, so salt the soup to taste.

1. Prepare the vegetables. Dice the carrots, celery, and onion. Mince the garlic.
2. Sauté the vegetables. In a large soup pot, heat the olive oil and melt the butter over medium heat. Add the carrots, celery, and onion. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.
3. Add the garlic. Stir in the minced garlic and cook for another minute.
4. Season the vegetables. Add the dried thyme, parsley, rosemary, and black pepper. Stir well to coat the vegetables and cook for 1 additional minute, allowing the herbs to release their flavor.