Saturday, March 19, 2011

Roasted Chicken Soup

I woke up to rain (after 108 degrees last week, no wonder everyone is sick!!) so that calls for soup!.
I roasted 2 chicken breasts bone in, skin on, covered with olive oil, s&p, fresh thyme sprigs, fresh rosemary from my garden and some onions at 450 for ½ hour. I sautéed onions, carrots and some celery in my "magic pot" (dutch oven), deglazed with chicken stock, then added spices to taste with more stock, a little water, some frozen corn and of course the shredded roasted chicken. A little cooked egg noodles or cooked rice can be added for texture.
I will be serving this tonight with some hot crusty french bread!

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