Need help warming your monkey?

Dick has informed me that it’s 27 degrees here in New York City but “it feels like it’s 18 degrees” outside. Sounds to me like I need to warm him up with some Spicy Chicken Soup. Making him soup is much easier than trying to convince him to join me for Bikram yoga.

Spicy Chicken Soup

Preparation Time: 20 minute

Total Time: 100 minutes

Serves 6

Ingredients

2 quart of Free Range Chicken Broth (I suggest Imagine Organic Free Range Chicken Broth, Fat Free & No MSG, Low Sodium)

1 quart of Organic Vegetable Broth (I suggest Imagine Organic Vegetable Broth, Fat Free & No MSG, Low Sodium)

5 pound Free Range Chicken

4 cloves of organic garlic

2 cups of chopped organic carrots

2 cups of chopped organic celery

4 cups of chopped organic green bell peppers

3 cups of chopped organic onions

3 organic Serrano chiles

1 tablespoon of cayenne pepper

Directions

1. Mince the 4 cloves of garlic.
2. Wash and dry the Serrano chiles.
3. Cut the tops off the Serrano chiles and chop into pieces.
4. Clean/wash the chicken. Don’t forget to take the gizzards out!
5. Pour all 3 quarts of broth into a large pot.
6. Add the minced cloves, chopped Serrano chiles, 1 tablespoon of cumin and 1 tablespoon of cayenne pepper and chicken to the pot of broth.
7. Bring to a boil and cook for 30 minutes with the top on.
8. Flip the chicken (be careful because it’s hot!) and cook for 30 more minutes with the top on.
9. Chop the carrots, celery, green bell peppers and onions into large pieces and place in a large bowl while waiting for the chicken to cook.
10. Once the hour is up, carefully remove the chicken into a large bowl.
11. Turn the flame down and add all the vegetables to the pot with the top on for 20 minutes.
12. De-bone the chicken and place the chicken into a separate bowl making sure to chuck the chicken skin.
13. Add the chicken to the pot, stir and serve!

Spicy Chicken Soup

Sprinkles and kisses,

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