Quick Chicken Soup

Here's a easy, tasty soup made with left-over chicken. It would make a great quick meal with a salad and some crunchy bread.

We used the shredded carrots we had left from our Chinese Chicken Salad. If you're using frozen peas, let them sit out for at least 5 minutes so they can defrost.

We like our food to be colorful. So we try to get red, green and orange veggies in wherever we can. Be creative in the kitchen. If you have left over fried zucchini or steamed broccoli you can dice that up and substitute it for the peas.

Because Brandon likes Italian food, we put a little grated Parmesan cheese on just before serving.

You'll need:

• 1 clove of garlic - finely chopped
• 2 tablespoons of olive oil
• 1 cup of left-over cooked chicken - cubed
• 1 - 16 ounce can of chicken broth
• 1/4 cup of onion - chopped
• 1/4 cup of carrots - diced or shredded
• 1/4 cup of celery - diced
• 1/4 cup of peas or 1/2 cup of fresh, washed spinach
• Parmesan cheese - optional
• A little adult help

Equipment:

• A medium-size pot
• A large spoon
• A ladle
• Serving bowls
• Cheese grater - optional

1. Add the oil to the bottom pot and warm on medium low heat.
2. Sauté the garlic until it just begins to brown.
3. Add the broth, chicken, onions, carrot and celery. Bring to a boil.
4. Turn the heat down and simmer for about 10 minutes.
5. Add the peas or spinach and turn the heat up until the soup boils. Let it boil just until the spinach wilts.
6. Turn off the heat immediately and ask for help ladling the soup into the bowls.
7. Grate a little Parmesan on top and serve. Yum!