I made this soup yesterday.
1 tsbp Extra Virgin Olive Oil
1 cup of chopped white onion
1 medium chopped shallot
1 tbsp minced garlic
1 stalk of celery chopped
3 cups of shredded carrot
3 tsp reducec sodium Better Than Bouillon Chicken
1 lb of bonelss skinless chicken breast cut into bite-sized
1 tsp to 1 tbsp of powdered giner (to taste)
1 to 3 pinches of oriental 5 spice (optional)
6 cups of water
Saute onion, garlic, shallot, and celery in heavy bottom pan on low-medium heat until onions are almost translucent. Add chicken and brown. Add the rest of the ingrediants and bring to a boil, reduce heat to simmer and simmer for 1/2 hour.
Strain soup with a fine mesh colander. Pick out chicken pieces and save in a separate bowl. Bowl strained liquid back in pain. Put remaining vegatables in a blender with 1 cup of liquid. Leave the center of the blender top off and cover with a dishtowel. Puree while holding dishtowel on the top. Pour puree in with the strained liquid and stir to mix, add chicken and serve.
