RUSTIC CHICKEN SOUP
With the help of my daughter-in-law we concocted a delicious soup tonight, using leftover rotisserie chicken (homemade).
Roughly:
2 tablespoons butter
1 tablespoon oil
1 cup chopped onion
1 cup sliced celery
1 cup sliced mushrooms
1 cup zipper peas, cooked
1/2 of a 16 oz. jar of roasted sweet red peppers, roughly chopped
2 cups chicken
4 medium red potatoes, peeled and diced
1 quart chicken broth
Salt, pepper to taste
Brown onion, celery, and mushrooms in oil and butter; add remaining ingredients, bring to a boil, turn to low and simmer for about 45 minutes. Serve over rice, and sides, if any, of your choice.
Served 6
Roughly:
2 tablespoons butter
1 tablespoon oil
1 cup chopped onion
1 cup sliced celery
1 cup sliced mushrooms
1 cup zipper peas, cooked
1/2 of a 16 oz. jar of roasted sweet red peppers, roughly chopped
2 cups chicken
4 medium red potatoes, peeled and diced
1 quart chicken broth
Salt, pepper to taste
Brown onion, celery, and mushrooms in oil and butter; add remaining ingredients, bring to a boil, turn to low and simmer for about 45 minutes. Serve over rice, and sides, if any, of your choice.
Served 6