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1
Fill Large soup pot (with tight-fitting lid) 2/3 full of water, should be around 12 cups.
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2
Add chicken, cover and bring to a Boil.
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3
Reduce heat to a slow simmer.
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4
Add garlic cloves & carrots, 1 cup onion, 1/4 cup Fresh Rosemary (or 2 Tbsp dried rosemary), 1 Tbsp dried Italian Herb Blend, 2 Tsp dried Thyme (or 2 Tbsp fresh Thyme), 2 Tsp Garlic Powder, 2 Tsp Onion Powder, Bay Leaves, Salt and White Pepper.
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5
Cover Pot and slowly simmer for 1-2 hours (more time = more flavor, cook at least until the chicken is cooked through and the juices run clear), stirring occasionally.
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6
Remove cooked chicken breasts (over a plate to catch the juices) QUICKLY slice lengthwise with a knife, and then shred the meat with a fork. Return meat and juices to pot.
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7
Add potatoes, corn, and rest of herbs & seasonings (reserve just a pinch of fresh rosemary).
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8
Cover pot and slowly simmer until potatoes are cooked through and soft, about 15 minutes.
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9
Wisk together milk, sour cream and cornstarch in a separate bowl. Make sure cornstarch is dissolved fully.
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10
Add milk mixture to soup pot, along with the last pinch (about 1 Tsp) of fresh rosemary. Stir slowly but continuously, uncovered, over low heat just until it reaches a boil.
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11
Turn heat off and recover pot, allow to stand for 10 minutes.
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12
Serve and enjoy the goodness!
