Chicken Diablo Soup


6 cups of low sodium chicken broth
1 teaspoon salt
Several splashes of Tabasco sauce to taste
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground back pepper
1 cup of diced celery
1 cup of sliced onion
2 cups of baby carrots cut into thirds
2 tablespoons finely chopped jalapeno pepper
2 cloves of garlic, minced
1 teaspoon of dried parsley flakes
2 cups of leftover roasted chicken shredded

Preheat oven to 500 degrees. Place the carrots, celery and onion in a small nonstick pan or dish with the olive oil.
Toss to coat the vegetables. Bake for 10 minutes.

Remove pan from oven, add the garlic, and toss again. Bake for another 10 minutes until the vegetables are
slightly caramelized.

Remove pan from oven, add a little water  to loosen any vegetables that may be stuck and add this to a large
soup pot.

Combine chicken broth, Tabasco sauce, salt and pepper, jalapeno peppers and parsley flakes into the soup pot.
Bring soup to a boil then cover and simmer for 20 minutes or until vegetables are tender. Add leftover shredded
chicken. Cover and simmer for 5 minutes longer.
Serves 4