Spicy Chicken and Vegetable Soup
Ingredients:
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2 tablespoons olive oil
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1 chicken (3 pounds) boned, skinned
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Creole Seasoning
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1 1/2 cups chopped onions
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1 cup chopped celery
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1 cup diced carrots
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½ cup chopped green onions
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2 tablespoons chopped minced garlic
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¼ cup fresh parsley leaves
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2 tablespoons chopped fresh basil
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4 bay leaves
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2 cups assorted chopped fresh vegetables: beans, zucchini, yellow squash, cabbage-small dice
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1 ½ cups spinach leaves
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Pinch crushed red pepper
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2 quarts chicken stock
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1 can Sprouts Fire Roasted Tomatoes
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1-2 can Sprouts Salsa Style Tomatoes
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In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, sauté for 5 minutes, or until the meat is brown.
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Add the onions, celery, carrots, green onions, garlic, parsley, basil and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes.
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Add the chopped vegetables, spinach, and crushed red pepper and sauté for 1 minute.
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Add the stock and canned tomatoes and bring the liquid to a boil. (If you want more snap…add 2 cans Salsa Style Tomatoes.) Reduce the heat to a simmer, uncovered for 20 minutes. Enjoy!
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