Jetsetter Easy Chicken Soup
3-4 Roasted Chicken Breasts*, shredded, you can also use Rotisserie Chicken or Canned Chicken
3 Celery Stalks, chopped
3 Carrots, chopped
1 Onion, chopped
5-6 Garlic Cloves, chopped (more if you like)
1 Tablespoon Chili Sauce, less if you like, or Pinch of Red Pepper Flakes
2 32-ounce Cartons Chicken Bone Broth or Chicken Broth
2 Tablespoons Olive Oil
Pepper and Salt
Cooked Pasta or Rice of your choice, optional
Parmesan or Romano cheese, optional
*NOTE: If cooking raw chicken breasts, use skinless/boneless and roast at 350F for 30-40 minutes.
Sauté onions, celery, carrots in olive oil, about 5 minutes. Season lightly with pepper and salt.
Add in garlic and chili sauce or red pepper flakes and continue to sauté, about another 10 minutes, until fragrant, soft and translucent.
Pour in both chicken broth cartons and add in shredded chicken breasts.
Bring to a boil, lower heat and simmer for at least 1 hour and up to 2 hours.
In the meantime, if you would like to use pasta, make the pasta of your choice in a separate pot, according to package directions. Cook pasta a little less time than package directions, so that the pasta is al dente.
To serve, place about a cup of pasta in the bottom of a soup bowl. Add soup to cover. Top with grated Parmesan or Romano cheese.
WINE PAIRING: ROMBAUER CHARDONNAY