You are here: Home » Recipes » CHICKEN OLIVE GINGER SOUP CHICKEN OLIVE GINGER SOUP Recipe by loannefw Yield 4 servings Prep 10 minutes Cook 20-30 minutes PrintEmail Ingredients 40 fluid ounces NO SALT chicken stock1.5 cups very mild chunky salsa2 tablespoons grated fresh gingerroot2 tablespoons chopped fresh rosemary1.5 tablespoons grated fresh garlic1 tablespoon brown sugar6 ounces CALIFORNIA MEDIUM PITTED BLACK OLIVES1 small store bought rotisserie chicken2 small firm zucchinis8 ounces frozen petite corn1 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.