Roasted Chicken Soup
Roasted chicken soup has a more robust flavor than ordinary chicken soup, plus a little kick!
INGREDIENTS:
4 Chicken Breasts
4 Cans Chicken Broth
4 Chicken Bouillon Cubes
Olive Oil
Celery
Carrots
Chili Powder
Onion Powder
Garlic Powder
Salt Pepper
Red Pepper Flakes
Dried Parsley
Oregano
Onion Flakes
- Sprinkle chili powder, onion powder, garlic powder, salt and pepper on both sides of chicken breast.
- In a large stock pot, cover bottom with olive oil and heat up.
- Add chicken, skin side down, and cook until skin is brown. Turn chicken over and cook for a few minutes on the other side.
- Gently add 2 cups water and 2 bouillon cubes. Let this mixture come to a boil and then add 2 more cups of water, 2 more bouillon cubes, carrots (diced or wholes), chopped celery, including the leaves, pepper flakes, parsley, oregano and onion flakes.
- Bring to a slow boil and then add 4 cans chicken broth. Bring entire mixture to a boil and then reduce heat and cook 1-1/2 hours.
- Remove chicken and chill in refrigerator or freezer.
- Cut up or shred chicken into bite size pieces and add to soup.
- Serve soup with either small pasta like orzo, noodles or rice, as desired.
