Spicy Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Organic Chicken Broth, 64 fl oz (8 cups)Onions, raw, 1 cup, chopped or dicedGarlic, 2 cloves, chopped or dicedCelery, raw, 1 stalk, large (11"-12" long)Roasting Chicken, light meat, 2 cups, chopped or diced Corn, 1 cup kernels (fresh, frozen or canned)Olive Oil, 3 tbsp Cayenne, 1 tsp Red Potato, raw, 1 1/2-2 cups, dicedZucchini, 1 cup, sliced into 1/2 rounds
Put chicken broth in large soup pot. Place *roasted chicken, with bones, into broth. Bring to boil, and turn down to a simmer for about 10 minutes. Remove chicken and bones with a slotted spoon and spread on a cookie sheet to cool somewhat. When cool enough to handle, separate chicken from the bones and reserve about 2 cups for the soup. The rest can be frozen for other use.
Chop/dice onions
Chop/dice celery
Chop/dice garlic
Heat oil and saute onions and celery for about 5 minutes, then add garlic. Cook for another couple minutes.
Slice zucchini into 1/2 rounds
Add cayenne, sauteed vegetables and zucchini to simmering broth. Cook for another 5 minutes, then add corn and chicken and cook for another 5 minutes.
*I use left over roasted chicken, skin removed.
Makes about eight 1 1/2-2 cup servings.
Number of Servings: 8
Chop/dice onions
Chop/dice celery
Chop/dice garlic
Heat oil and saute onions and celery for about 5 minutes, then add garlic. Cook for another couple minutes.
Slice zucchini into 1/2 rounds
Add cayenne, sauteed vegetables and zucchini to simmering broth. Cook for another 5 minutes, then add corn and chicken and cook for another 5 minutes.
*I use left over roasted chicken, skin removed.
Makes about eight 1 1/2-2 cup servings.
Number of Servings: 8
Nutritional Info Amount Per Serving
- Calories: 142.7
- Total Fat: 7.2 g
- Cholesterol: 31.3 mg
- Sodium: 988.1 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 1.5 g
- Protein: 11.7 g
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