My chicken veggie soup from a rotisserie chicken

4 medium Carrots, raw
2.5 stalk, large (11"-12" long) Celery, raw
2 cup, chopped Cabbage, fresh
1 cup, chopped Peppers, sweet, red, fresh
14 cup (8 fl oz) Water, tap
1.5 serving Baked Red Potato - Small (1.75-2.5" diameter)
260 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)
1.5 cup Del Monte Diced Tomatoes, No Salt Added
15 oz Chicken breast (Costco Rotisserie) 30z=85gm

1.25 tsp Glucomannan powder (by GRNISHADE)

Be free with this recipe it is very flexible and it it very budget friendly. I always save my rotisserie carcasses for a nice pot of soup or stew. You can freeze them and use two carcasses to make the broth extra rich. Can be cooked on the stove as well, I use my 8qt pressure cooker because of the pot size.

I cook the carcass by covering it with water in my pressure cooker pot and slow cooking 18 -32 hours you can add seasonings here if you like I generally just add bay leaves for the fat benefit.

When I’m ready to construct the soup I remove the carcass pieces to a bowl to cool and chop up all the veggies I want or need to use up. You can easily add zucchini, onions and garlic but I can’t eat those.
I toss all the seasonings in, Italian seasons, oregano, cumin, pepper along with the can of diced tomatoes (which I prefer blended or puréed) dumped into the pot. Then I pick the carcass clean and chop the chicken into the soup. Place the pot on simmer for an hour keeping an eye and stirring and adding more seasoning to my taste when the soup is about completed. I also take the spoon and mash the bottom or side of the pot to thicken the broth. Glucomannan powder optional, I use it for the fiber

Serving Size: 16 oz

Number of Servings: 15

Recipe submitted by SparkPeople user DEBIGOLD32779.