Rosemary Chicken Soup

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READY IN: 40mins
Recipe by Donna Sowerby

Easy and quick, this recipe can be made into a stew by increasing the amount of rice or noodles put in at the end. My family likes it best when I use rotisserie chicken bought at the grocery store, but we've made it using baked chicken, leftover turkey, even a bit of crispy duck! You can throw in whatever bits and bobs you have to hand, or use egg noodles instead of rice.

Ingredients Nutrition

Directions

  1. Saute the garlid and onion in the extra virgin olive oil until the garlic begins to brown and the onion is opaque.
  2. Add chicken broth, milk, and water; stir over medium-high heat.
  3. When boiling begins, add rosemary, salt, pepper, cumin, chipotle powder, and bay leaf. Bring to a low rolling boil.
  4. Add chicken, corn, mushrooms, and pimientos. Maintain the low rolling boil; don't allow a full rapid boil.
  5. Reduce heat and simer for 15 to 20 minutes to blend the flavors.
  6. Prepare white rice (or egg noodles, if you'd rather) and add to the pot when you're happy with the flavor of the soup.
  7. Remove bay leaf before serving.

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