THE EASIEST ROTISSERIE CHICKEN SOUP EVER
This soup is really kid-friendly and adults love it too. Drew loves this soup! Serves 6.
2 Tbsp garlic olive oil or regular olive oil
4 C organic low sodium chicken broth
2 cubed organic rotisserie chicken breasts, skin removed
2 large organic celery ribs, split down thee 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
1/4 C chopped organic cilantro
1/4 tsp ground cumin
1/2 tsp JF Universal Salt
1/2 tsp fresh ground black pepper
1/4 tsp crushed red pepper flakes
Optional to Include:
1/2 C fresh yellow corn
1/2 C cooked organic short grain brown rice or quinoa
PROCESS: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 minutes. If you are including the corn, rice or quinoa add now.
Add the 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!