Рецепт Spicy Chicken Vegetable Soup

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a soup with a lot of kick, which I loved but which, if you object to spicy food, you can omit. And that’s really the beauty of this
soup. It can pretty well contain
absolutely any vegetable you like. Into
mine, in addition to the Fresno peppers, went onions, carrots, and celery, snap
peas and broccoli florets. As to the
chicken, I used two boneless breasts, about 1 ½ lbs of chicken, cut into ¾ inch
pieces and browned. But you could even cheat here and just use 1 1/2 lbs of cut up rotisserie chicken instead. Add the stock,
simmer for all of 15 minutes and voilà, soup! Right after the fold, there’s the
recipe:
Recipe for Spicy Chicken Vegetable Soup
Takes under a hour to make. Makes
10 cups of soup.
2 boneless, skinless breasts of
chicken, cut into ¾ inch pieces.
4 tbsp. Olive Oil, divided
1 large Spanish Onion, diced
4 stalks of celery, trimmed and
chopped
3 Fresno Chiles, sliced, seeds left
in for spice, removed for less.
1 cup frozen Broccoli Florets
3 cloves of garlic, minced
Salt and freshly ground pepper
1. Heat half the olive oil in a Dutch
oven. Salt and pepper the chicken