THE EASIEST ROTISSERIE CHICKEN SOUP EVER
2 tablespoons garlic olive oil or regular olive oil
4 cups organic slow sodium chicken broth
2 cubed organic rotisserie chicken breast. Our favorite is Dirty Bird in NY. Use 2 full chicken breasts for this recipe. I remove the skin but that is up to you
2 large organic celery ribs split down middle and diced
1 fresh jalapeño deseeded and diced fine
1/2 green bell pepper diced fine
1 small or 1/2 large white onion diced fine
2 medium organic carrots peeled and diced or 12 organic baby carrots diced
1/4 cup chopped organic cilantro
1/4 teaspoon ground cumin
1/2 teaspoon JF Universal Salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes
If you not going for Paleo or low sugar, these are optional ...
1/2 cup fresh yellow corn
1/2 cup cooked organic short grain brown rice
or 1/2 cup cooked quinoa
Heat the olive oil in large soup pot over medium heat.
Add the celery, jalapeño, green bell pepper, onion, and carrots. Saute over medium heat for 2 min. If using corn, rice or quinoa add now.
Add cilantro, chicken, broth, cumin, crushed red pepper, JF Universal Salt and pepper, and bring to a boil.
Reduce to low and cook veggies through to your preference. I love a bit of a bite to the veggies; there is something really satisfying about them being fresh in a warm soup.
Check the seasoning before serving. I always serve with hot sauce.
For the kids I serve with crusty garlic bread and dinner is done!
Pictured with corn and brown rice added