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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Scarborough Fair Roasted Chicken Soup
1 Lb. Split Chicken Breast
1 Tabl. olive oil
2 Cups Celery Diced
2 Cups Carrots Diced
2 Cups Onions Diced
Kosher Salt to taste
Cracked Black pepper to taste
6 Qts Water or chicken broth
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Tarragon
Fresh Sage Leaves
Fresh Parsley Minced
1 Tabl Soy Sauce
2 Cups Potatoes Cubed

Preheat oven to 350. Rub Hen House Split Chicken Breast with olive oil and sprinkle with Kosher salt, fresh rosemary & fresh thyme and fresh sage. Place in roasting pan with diced celery and onions. Roast until chicken browns with an internal temperature of 165. Reduce pan with 1 qt water and scrape any remaining chicken pieces. Chop chicken and place with celery and onions in a stock pot, add carrots and 5 quarts of water. Bring to a boil and cook 45 minutes. Season with salt and pepper to taste Finish with soy sauce and add cubed potatoes, reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Garnish with fresh parsley and thyme.

Jasper's Notes: The Simon & Garfunkle song is my inspiration for this soup. Roasting the chicken is easy and gives so much more flavor to the soup. Add some cooked orzo before serving with a sprig of fresh thyme and serve with some crispy garlic rubbed ciabatta bread.