I had no broth and really wanted a soothing soup full of nutritious goodies. I have had a lot of chicken soup since lately. When I feel a Crohn’s flare coming on soup is my go to. I am feeling better but like to end my day with soup to let my GI track rest a bit.
Feeds four with left overs!
You will need:
*two chicken breasts
*6 cups water
*3/4 cup tomato sauce or 3 tablespoons tomato paste
*3 celery ribs
*1 large onion
*1table spoon minced garlic
*1 can pinto beans ( or frozen)
*3 tablespoon oil of choice
*1 teaspoon: cumin, chili powder, Mexican oregano
*dash to a teaspoon of cayenne pepper, your preference
I roast two chicken breasts in the oven at 375 degrees for 20-25 minutes. Take out to rest and cool for 10 minutes. Meanwhile, over a low to medium heat sauté onion, spices, and oil. After 5 minutes, add in the water and vegetables. Bring to a boil and lower to low heat for an hour. Before serving add in the beans.
I served with:
*thinly sliced cabbage
*crumbly white mild cheese