Leftover Chicken Creation:Spicy Tangy Chicken Soup

jtbaddison

We ate a rotisserie chicken from the grocery store this weekend and I made soup with the leftovers. Started by making a stock out of carcass, and skimmed the fat off. Then made the soup...



Serves 8
Ingredients:
Olive Oil - 1 TBSP
Onion - Diced
Celery - 2 stalks - Diced
Carrott - 1 large, peeled, diced
Homemade Chicken Stock - about 11 cups
Dry Navy Beans (3 cup package) - Soaked overnight, then drained and RINSED
Can of Rotel Tomatoes and Green Chilies
Garlic - 4 cloves, minced
Bay Leaves - 4
Dried Thyme - 1 TBSP
Dried Oregano- 1 TBSP
Fresh Cilantro - 1/2 cup
Avacado
Lime
Leftover chicken cubed - 1.5 cups - mine was all dark meat
Salt
Cayenne Pepper

1) Sautee onions, carrotts and celery in olive oil in stockpot. When onions are translucent add garlic and sautee for another minute.
2) Chop half of the cilantro. Add Can of Rotel, Chicken Stock, Bay Leaves, Thyme, cilantro, Thyme, Oregano, Navy Beans
3) Bring to a boil and reduce to a simmer uncovered. Cook for 2 hours or until navy beans are tender. Add water to thin out soup or make more servings.
4) Add Chicken and take off the heat. Add salt and cayenne to taste. Fish out Bay Leaves
5) Chop remaining cilantro. Ladle soup into bowls, garnish with cilantro, avacado and squeeze of lime.

Calories: 290
Carbs: 49
Sugar: 4

If you need stock recipe, just ask - its easy

Laura_beau

sounds delicious )

jtbaddison

bump...just in case anyone missed it.