Oh my my my. This is a good one. Really, seriously, you-won't-believe-it good. I almost always grab a stock pot and make a double recipe.
2 T butter
1 medium onion, chopped
2 stalks of celery, chopped
2 T chicken bouillon granules
1 (14.5 oz.) can chicken broth
3 C. frozen hash browns (thawed; I prefer the cubes to the shredded potatoes)
1 C grated carrot
1 t Kosher salt
1/4 t pepper
2 T flour
1/4 C cooking liquid
1 (8oz) carton sour cream
2 T chopped parsley
1 C cooked chicken (chopped; I always use more than one cup!)
In a dutch oven (or stock pot if you are doubling), saute, stirring constantly, butter, chopped onion, and chopped celery.
In another pan combine 4 C boiling water with chicken bouillon granules. Add this liquid to dutch oven, along with can of chicken broth and hash browns (thawed, or nearly thawed). Simmer for 15 minutes.
Next add grated carrot, Kosher salt, and pepper. Simmer another 15 minutes.
Combine in a small bowl the flour and cooking liquid, stirring until smooth and slightly pasty. You may need to add a little more liquid. (You want it thick, not runny). I usually use the water from boiling my chicken as my cooking liquid.
Stir the flour mixture into the soup pot, and stir constantly until soup is thickened and bubbly.
Reduce heat and add sour cream, chopped parsley, and cooked chicken. Cook until thoroughly heated.
Sidebar: Easiest way to chop parsley (or any fresh herb)? Wash, cut stems off, place in small cup, and snip, snip, snip with your kitchen scissors.
Yields about 8 cups. Serve with fresh, hot buttered rolls.
For more wonderful recipes, visit Rachel in the Land of Monkeys and Princesses.