Yesterday, I pretty much had all the leftover cold cuts, including salami, swiss cheese, jamon and vegetable chicken soup. I had the soup for breakfast, lunch and dinner. It was good and easy to eat but I think I’m done making this for a while.
1 brown onion chopped
1/2 cup of shucked English Peas
3 carrots, diced
1 cup of kale chopped
3 sprigs italian parsley, remove leaves from stem and minced.
3 tbl spoon of olive oil
1/2 of a roasted chicken deboned and chopped
32 oz chicken stock
pinch of salt
Saute the chopped onion with the olive oil a pinch of salt in the large soup pan until translucent.
Add chopped carrots, kale and chicken stock, wait until it boils.
Add peas and chicken, wait until boil, ladle into bowl, finished with parsley.