You think you’re the only one craving chicken soup in the dead heat of summer…and then suddenly, your DM’s say otherwise.

Ken’s Chicken Soup!

What You’ll Need:

• A large pot (I use a Cuisinart, but any big boy works)
• Skillet
• Side bowl for seasoning
• Ladle
• Sharp knives
• Food processor or blender (for shredding)
• Your best judgment (I don’t measure)

Ingredients (a.k.a. The Cast):

• Chicken (white or dark – team thighs for flavor)
• Carrots
• Small yellow potatoes
• Corn stalks (halved)
• 1 whole bulb of garlic (5-7 cloves)
• 2 shallots
• 2 Hass avocados (for garnish & drama)
• Better Than Bouillon Organic Roasted Chicken Base
• Olive oil
• Salt (Maldon if you’re fancy)
• Pepper
• Fresh cilantro (unless you’re a cilantro hater, then… RIP to you)
• (OPTIONAL) Rice – if you’re trying to make this a skinny soup, opt-out. If you’re looking for a Latin soup, opt in.

Step 1: Build the Broth

Fill your pot halfway with water, medium heat. While it warms up, chop your veggies:

• Potatoes → halves
• Carrots → chunks
• Garlic → minced
• Shallots → diced
• Corn → halved

Toss them in the pot and let them start softening while you handle the chicken situation.

*This is also where you would add the rice for the base if you opted in. Definitely makes for a thicker soup!

Step 2: Chicken, But Make It Juicy

Cut your chicken into manageable pieces (we’re not on Food Network – just enough to blend later). In a side bowl, season with:

• Olive oil (light drizzle)
• Salt (light hand)
• Pepper (go off)

Sear in your skillet on medium-high heat until cooked but still juicy. No dry chicken energy here – remember, it’ll keep cooking in the soup.

Step 3: Broth Boost

Check the veggie pot. Add Better Than Bouillon – start with 1–2 heaping tablespoons and stir. I usually land at 2–3 for a big pot (serves 6–9), but taste as you go. (Soup is a relationship – it needs feedback.)

Lid on. Let flavors mingle.

Step 4: Shred, Don’t Pulverize

Remove chicken from skillet, toss it in the food processor/blender, and pulse gently. We’re shredding, not making chicken pâté.

Transfer shredded chicken + any delicious skillet juices into the pot. Stir it all together like you mean it.

Taste test. Need more bouillon? Add it. Too salty? Add water (unlikely, but possible).

Step 5: The Cilantro Moment
If you’re cool with cilantro, chop it and add RIGHT before serving. Too early = sad, overcooked herb.

Step 6: Serve Like You Mean It

Ladle into bowls. Each gets a corn half. Garnish with cold avocado slices for a creamy contrast. Phone eats first, and then devour.

Kenny’s Note: Have leftovers? It will thicken and look chunky the next day – just add water. I promise, it’s just as good!