Ingredients
- 1 whole roasted chicken : remove white meat, shred and set aside.
- 128 oz) box of chicken broth and 16 ounces of water
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves minced fresh garlic
- 4 cans diced tomatoes with green chilies undrained (or substitute 2 cans of diced tomatoes for a less spicy chili)
- 1 can carrots, drained
- 1 can corn
- 1 package frozen Cajun vegetables
- 6 cubes chicken bouillon
- 2 tsp. white pepper, or to taste
- 2 Tbsp salt, plus.
- 7.Tbsps oregano
- 1 tsp. basil or one hand full of chopped fresh basil
- Optional: 1 can allen cut green beans
Directions
- Place celery, onion, garlic, and chicken leg bones in soup pot and cover with chicken broth and water to cover ingredients. Simmer for 30 minutes.
- Add pepper, salt, oregano, basil tomatoes with green chilies, carrots and frozen Cajun vegetables. Bring soup to boil, then turn down heat and simmer on medium low for about 30 minutes.
- Remove chicken legs from soup pot and add juice from roasted chicken package. Adid shredded white meat and bouillon cubes. Add more water needed. Bring soup to boil and turn down to medium low and simmer for just a few more minutes until bouillon cubes are dissolved. Stir and taste soup. Add more salt if needed to taste. Serve or freeze.
- This recipe makes a huge pot of soup. It also freezes beautifully in small 28 ounce Tupperware containers. Reheat in small amounts. The soup should not be reheated more than once. Also do not allow the soup to sit on the stove or out of refrigerator at room temperature.
