Chicken Cilantro Soup

I have made versions of this soup for years. When I have time, I make my own stock and roast my own chicken to make it.  If you don’t have time for that you can use store bought broth or stock and a rotisserie chicken.  It fits with most diet plans because it is dairy free, gluten free and grain free, low in fat and low in calories.  Am I missing anything?

If you don’t have time to do the celery, onions, and carrots skip it.  I add these to every soup I make for flavor.  If you would like you can add black beans, corn, or pasta if you want it heartier.  We like it just the way it is.  If your diet allows for it, top it with freshly grated parmesan and serve with hot crusty whole grain bread.

Chicken Cilantro Soup
1/2 cup each; diced onion, carrots, and celery
2 clove garlic, minced
4 cups cooked chicken, chopped
8 cups chicken stock (preferably homemade or organic, low sodium)
1 can (14 ounces) Italian diced tomatoes, with juice
2 teaspoons dried italian seasonings or any combo of what you like.  I sometimes use Tastefully Simple garlic Garlic too.
1 cup fresh cilantro leaves, chopped
Pink salt and pepper to taste
Saute carrots, onions, and celery until tender.  About 5 minutes.  Add the minced garlic and cook for about a minute while stirring.  Add the remaining ingredients except the cilantro. Simmer for 20 or more minutes. Add cilantro and simmer for another 10.
Eat and enjoy!

So good as leftovers the next day too.  Cook once, eat twice!

If you can have dairy, top with fresh parmesan. Serve with a crust whole grain bread if you have grains in your diet. It is great just on it’s own.

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