Spicy Chicken Vegetable Soup Recipe

Ingredients

• a soup with a lot of kick, which I loved but which, if you object to spicy food, you can omit. And that’s really the beauty of this
• soup. It can pretty well contain
• absolutely any vegetable you like. Into
• mine, in addition to the Fresno peppers, went onions, carrots, and celery, snap
• peas and broccoli florets. As to the
• chicken, I used two boneless breasts, about 1 ½ lbs of chicken, cut into ¾ inch
• pieces and browned. But you could even cheat here and just use 1 1/2 lbs of cut up rotisserie chicken instead. Add the stock,
• simmer for all of 15 minutes and voilà, soup! Right after the fold, there’s the
• recipe:
• Recipe for Spicy Chicken Vegetable Soup
• Takes under a hour to make. Makes
• 10 cups of soup.
• 2 boneless, skinless breasts of
• chicken, cut into ¾ inch pieces.
• 4 tbsp. Olive Oil, divided
• 1 large Spanish Onion, diced
• 4 stalks of celery, trimmed and
• chopped
• 3 Fresno Chiles, sliced, seeds left
• in for spice, removed for less.
• 1 cup frozen Broccoli Florets
• 3 cloves of garlic, minced
• Salt and freshly ground pepper
• 1. Heat half the olive oil in a Dutch
• oven. Salt and pepper the chicken
View Full Recipe at CHEWING THE FAT