GARLICKY CHICKEN SOUP
This recipe appeared in one of our Local Newspapers. However, I made some modifications and added some spices and vegetables. Turned out real good. A nice light soup.
Provided by William Uncle Bill
Categories Clear Soup
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat olive oil over low heat.
- Add onion, carrots, celery, bay leaves, thyme and sage and cook until onions softens and becomes translucent, about 8 minutes,,stirring occasionally.
- Add garlic and cook for 1 minute on medium-high heat.
- Add broth, white pepper, salt, and cauliflower florets; increase heat to high and bring to boil.
- Reduce heat to low; cover pot and simmer until carrots are softened, about 6 - 8 minutes.
- Add chicken cubes and bring soup back to a simmer and cook for 5 minutes longer or until chicken is cooked through and there is no pink showing in the chicken.
- Adjust seasonings to taste.
- Remove bay leaves and discard.
- Serve soup hot.
- Refrigerate any unused portion.
- NOTE: If you like a spicy soup, add about 1 teaspoon of Mexican Chili Powder and some Cayenne Pepper.
- I also went very light on the amount of salt used, so the soup could be somewhat bland, add salt to your taste.
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