posted by geoffrey 05-20-98 6:35 PM
Chicken Soup
2 medium chicken breasts
1 medium onion (your choice, chopped, chunky)
1 medium Carrot (chopped into wheels)
2 stalks celery (chopped into sections)
4-5 stalks broccoli stems, not the flower heads
2 small potatoes
2 (fourteen oz.) cans chicken stock
1 large lemon
1 1/2 tsp. To 1 tbs. Pico de Gallo seasoning.
6 to 10 cloves garlic
1 jalapeno pepper (roasted or raw chopped fine or use red pepper flakes)
1 tsp. Lemon Garlic
1/2 to 1 tsp. Red pepper flakes
2 tbs. Vegetable oil
Black pepper to taste
In large soup pot, saute chicken in oil (with some of each: red pepper flakes, Lemon Garlic shake-on and Pico de Gallo)
until tender and no longer pink.
Add all chopped veggies and remaining spices, continue to saute for a few moments, just barely soften the veggies.
Add chicken broth; let simmer 10 minutes or so. Just before serving, squeeze one half lemon into each bowl.
A lemon wheel garnish looks good if you choose.
Serves; 2 hungry folks