Spicy Italian Chicken Soup

I’ve been in the mood lately for a bowl of spicy chicken soup. I searched the internet and Pinterest, and I really couldn’t find a recipe that fit the bill. I decided to come up with my own recipe, and we liked the way it turned out. Hope you do, too.

4 chicken breasts, cooked and shredded
2 cans mild Rotel
1 can red kidney beans, drained and rinsed
1/2 can green beans
2 stalks celery, diced
3 buttons garlic, minced
1 cup cabbage, cut into 1/2 inch pieces
1/2 onion, diced
1/2 cup carrots, diced
2 tablespoons Knorr chicken flavored homestyle stock
3 cups hot water
1 tablespoon oregano
1 tablespoon basil
2 tablespoons extra virgin olive oil

In a soup pot, saute the celery, onion, and garlic in the EVOO over medium heat for about 5 minutes. In a separate bowl, heat water in the microwave for 2 minutes. Melt Knorr stock in the hot water. When vegetables are sautéed, add chicken stock, Rotel, kidney beans, carrots, green beans, and cabbage. Add chicken, oregano, basil, salt, and pepper to taste. Reduce heat to low and simmer for about an hour.

May it keep your family warm during this cold winter!

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