One Person Low Salt Chicken Soup

1 chicken breast, boned (fresh or frozen)
3 cups water
2 stalks celery, sliced
shallots (whole or chopped) to equal 6 tablespoons
1 teaspoon dried rosemary or fresh stalk
1/2 sliced poblano pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon coarse ground black pepper
1 teaspoon chopped ginger root
1 no salt added Rapunzel vegetable bouillon (1 cube=2 servings)
1 tablespoon fresh or bottled lemon juice
1 teaspoon garlic powder or 2 finely chopped garlic cloves
1 cup fresh blendered tomatoes or 1 14.5 oz. can (juiced drained) blendered no-salt added tomatoes.

I prefer fresh ingredients but when you need to cook up something with what you have in the house frozen, canned and dried will do. For blending and mushing up fast I like the countertop Ninja blender--it's fast and furious. When cooking with fresh herbs that you may want to remove the little bits and pieces before serving or like whole peppercorns, put them into the pot in a large tea ball.

Throw it all into a pot, bring to a boil and simmer until ingredients are cooked through. For richer tasting soup cook broth down until only covering ingredients--the longer it cooks, the better it will be. Add other vegetables as available.

Serving Size: 1 large or 2 average size servings