Rusty Bowers
Chef
Ingredients & Directions
Directions
Fire Roasted Chicken Soup
1
6 cups
Chicken broth or water
2
Carrots, chopped small
2 stalks
Celery, chopped small + save the leaves
1 medium
Onion, chopped small
3
Tomatoes, grilled and peeled
1/4 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.
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Yield: 2
00:00
Ingredients
Directions
Fire Roasted Chicken Soup
1
6 cups
Chicken broth or water
2
Carrots, chopped small
2 stalks
Celery, chopped small + save the leaves
1 medium
Onion, chopped small
3
Tomatoes, grilled and peeled
1/4 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.
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