Easy Chicken Soup

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  • 3 boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cups large diced onion
  • 1 cup large-diced celery
  • 2 cups large-diced carrots
  • 4 cups large-diced potatoes
  • 2 cups large-diced turnips
  • 1 quart chicken broth
  • 2 quarts cold water
  • 1 tablespoon dried thyme
  • 5 tablespoons cold water mixed with 5 tablespoons cornstarch
  • 4 tablespoons brown sugar
  • 6 tablespoons balsamic vinegar
  • 1 to 2 tablespoons kosher salt
  • 1/2 teaspoon black pepper

In a large soup pot, mix together the chicken, onion, celery, carrots, potatoes, turnips, chicken broth, water, and thyme and bring to a simmer over medium-low heat. Reduce heat to low and simmer – the soup will barely be bubbling – for 1 to 1-1/2 hours.
Before serving, add the cornstarch mixture, while stirring the soup, until the soup thickens. Season with brown sugar, balsamic vinegar, salt and pepper and pour over large toasted croutons. Serves 6 to 8.

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