It’s a chilly night here in Bynum with about 10 solid inches of snow outside our door. “Chef Jimmy” as we call him is in the kitchen working on some hot soup. We thought we would share the recipe as we continue into this frigid winter.

Ingredients:

*Carrots

*Celery

*Onions

*Garlic

*Fresh Thyme

*Oregano

*Finger Potatoes (Pound & Half)

*Chicken (If you buy a whole cooked roasted chicken at Harris Teeter, then it is $6.50 while a whole raw chicken is $15).

Prepping:

1st: Chop Veggies.

2nd: Heat dutch oven to medium high heat (Dutch Oven is a three quart pot).

3rd: Add two tablespoons of olive oil and chopped garlic.

4th: Throw in the mirepoix (Carrots, Onions, Celery).

5th: Cook until vegetables are tender.

6th: Add 32oz. (1 carton) of chicken broth (unsalted).

7th: Add potatoes (Pound & Half). Cook until potatoes are tender.

8th: Shred chicken, make sure to heat the chicken.

9th: Add chicken to the dutch oven. Stir.

10th: You are ready for dinner! Bon Appetit!