Mediterranean Chicken Soup

[Guest guest]

Cyndi, the owner of The Little Aussie Bakery shared this my way, she never

eats the chicken, so it depends here. The chicken I use for chicken tacos or

chicken pot pie.

The GF/CF tortilla recipe, she also shared, we just thin it out more so

that when ready to cook it, it is crisp. I love adding advocadoes to mine &

of course a twist of lime. Love my cilantro.

Mediterranean Chicken Soup

Ingredients:

1 Whole chicken, skin on

1 head of garlic

1 celery stalk

6 carrots, peeled & diced

2 tablespoons Italian Seasoning

3 bay leaves

1 tablespoon Olive Oil

1 can Rotel tomoatoes with green chilies

1 bunch of green onion

1 bunch of cilantro

Tortillas, sliced

Cooking Instructions:

1. Rinse chicken and place in a stockpot. Add water to completely cover the

chicken.

2. Add salt, Italian seasoning and entire garlic head to the stockpot.

3. Dice the celery and carrots. Saute in the olive oil until the vegetables

are a vibrant color. Add to stockpot.

4. Cover the pan. Bring to a boil and reduce to a simmer. Cook for two

hours.

5. For the last 15 minutes, add tortillas, cilantro, and spring onion.

6. Remove chicken and serve.