CHICKEN OLIVE GINGER SOUP

  • Yield 4 servings
  • Prep 10 minutes
  • Cook 20-30 minutes

Ingredients

40 fluid ounces NO SALT chicken stock
1.5 cups very mild chunky salsa
2 tablespoons grated fresh gingerroot
2 tablespoons chopped fresh rosemary
1.5 tablespoons grated fresh garlic
1 tablespoon brown sugar
6 ounces CALIFORNIA MEDIUM PITTED BLACK OLIVES
1 small store bought rotisserie chicken
2 small firm zucchinis
8 ounces frozen petite corn
1 cup fresh chopped cilantro

Instructions

        In a Dutch oven combine chicken stock, salsa, ginger, rosemary, garlic, sugar, olives and  1/4 cup of olive juices from can. Bring to a simmer.

       Meanwhile skin and bone chicken. Add large leg bones and backbone to Dutch oven and simmer along to make broth richer. Cube 4 cups chicken meat and set aside.

       Wash zucchinis, trim ends. Do not peel. Using a vegetable peeler make thin zucchini ribbons,and set aside.

       When broth has simmered 20 – 30 minutes, fish out bones. Add chicken meat, zucchinis and corn. Cook over medium heat about 4-5 minutes or until corn and zucchinis are just tender. Adjust salt to taste. Sprinkle with cilantro and serve hot.

             Serve hot with crusty toasted baguettes or cheese rolls. 

 

Note: This recipe is low cal and very healthy besides colorful. 

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