Fire Roasted Chicken Soup


1 Chicken, roasted & shredded + keeping the bones

6 cups of Chicken Broth or water

2 Carrots, chopped small

2 stalks of Celery, chopped small + save the leaves

1 each medium Onion, chopped small

3 each Tomatoes, Grilled and Peeled

¼ teaspoon Black Pepper, ground

Salt to taste


In a pot, simmer the Chicken Bones and scraps in the Broth or water for 30 minutes to an hour. Strain to remove the Bones and save the liquid.  In the same pot combine the Chicken, Carrot, Celery, Onion, Tomatoes, and pepper. Bring to a boil and reduce to a simmer for 20 minutes. Add the Celery leaves and taste for seasoning.

Heather Sinyard