A healthier version to the typical cream of chicken soup! A perfect filling and low carb dish for all dieters out there!
This recipe is for an 8 quart pot. Feel free to half the recipe if it is too much or you may freeze the rest for some other time!
2 pack chicken bones
1 chicken cutlet
- salt to taste
- pepper to taste
Saute veggies. Fill up pot 3/4 full with water. Add the chicken bones and spices and cook for 2 hours.
Add cutlet and cook additional 1/2 hour. Remove cutlet and bones and blend soup. Cut cutlet into small pieces and return to soup.
Serve with french fried onion pieces (optional)