Spicy Chicken and Vegetable Soup

Ingredients:

  • 2 tablespoons olive oil

  • 1 chicken (3 pounds) boned, skinned

  • Creole Seasoning

  • 1 1/2 cups chopped onions

  • 1 cup chopped celery

  • 1 cup diced carrots

  • ½ cup chopped green onions

  • 2 tablespoons chopped minced garlic

  • ¼ cup fresh parsley leaves

  • 2 tablespoons chopped fresh basil

  • 4 bay leaves

  • 2 cups assorted chopped fresh vegetables: beans, zucchini, yellow squash, cabbage-small dice

  • 1 ½ cups spinach leaves

  • Pinch crushed red pepper

  • 2 quarts chicken stock

  • 1 can Sprouts Fire Roasted Tomatoes

  • 1-2 can Sprouts Salsa Style Tomatoes

  1. 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.   

  2. Add the onions, celery, carrots, green onions, garlic, parsley, basil and bay leaves.  Season with Creole seasoning.  Saute the vegetables for 4 minutes.   

  3. Add the chopped vegetables, spinach, and crushed red pepper and sauté for 1 minute.   

  4. 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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