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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Making your stock from scratch in this soup really makes the difference! Ingredients:
cooked chicken carcass |
3 carrots |
3 celery stalks |
one whole onion cut into chunks |
10 black peppercorns |
3 chicken breast, cooked and chopped |
salt and pepper |
1 can (28 ounce) italian plum tomatoes, with juice |
1 teaspoon dried or 2 tsp. fresh oregano |
cilantro |
Directions:
1. Place carcass in a soup pot and cover with water. Add carrots, celery onion and peppercorns and salt to taste. Heat to boil, then lower heat and simmer 3 hours.
2. Strain broth and discard vegies. Refrigerate broth about 4 hours and skim off fat. Return to stove over medium heat.
3. Roughly chop tomatoes and add to the broth with their juice. Add oregano, cooked chicken and any additional salt and pepper. Cook over medium heat for 30 minutes them serve with a sprinkle of cilantro.
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