CHICKEN OLIVE GINGER SOUP

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

Ingredients

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