Tuesday, February 16, 2010

Super Vegetable Chicken Soup

SOMEBODY had too much party this weekend and it obviously wasn't me. So Monday rolls around and somebody is totally run down and comes home from work with a cold. The following soup was created in an effort to heal his inner rockstar.
To do so, I've added a few dashes of cayenne pepper (see health benefits here) and poured the fragrant elixir over a bed of fresh spinach. He couldn't even taste the cayenne and I don't think he even noticed the spinach. He said it was the best soup he's EVER had. Whoa I said.

-4 Cups Chicken broth (Which you might have left over in the freezer from the Chicken Pot Pockets you made about a month ago)
-3 Carrots (Chopped)
-3 Celery stocks (Chopped)
-1 Whole onion (Chopped)
-1 1/2 cups shredded chicken
-1 Clove of Garlic (Minced)
-1 head of spinach
-3 sprigs fresh thyme
-3 sprigs fresh Parsley
-A couple dashes of cayenne pepper
-1 1/2 t. Salt
-Pepper to taste
-Egg noodles (Optional)

Simmer stock, add chicken, herbs and spices. Simmer for 1/2 hour. Add all veggies except for spinach. Bring to a boil. Serve when veggies are still a little crisp. Pour over a bed of fresh spinach.

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