Tableside Chicken Soup

This chicken soup is a very simple recipe that highlights the beauty of properly prepared ingredients. You need a good quality broth to make this soup work. I make my own broth, but there are some store bought varieties that can be substituted.

To Feed Five People

Ingredients:

½ Red Onion, Small Diced
2 Ribs of Celery, Small Diced
1 Whole Carrot, Peeled & Small Diced
8 oz Roasted Chicken, Pulled (Use the Roasted Chicken From the Store)
2 T Mixed Chopped Herbs - Rosemary, Thyme, Oregano
Salt & Pepper to taste

Garnish:

2 Limes, Cut into Supremes (segmented)
1 Avocado, Diced and held in Lime Water
4 ½ Cups of Well Seasoned Chicken Stock, Substitute Swanson's Low Sodium Chicken Broth

Production:

Sautee the first three ingredients together in Butter until softened but still crisp, set aside. In this process we want to preserve the freshness but keep the vegetables from floating to the top.
Divide the vegetables into five bowls and top with warm pulled chicken and the herbs.
Place bowls into a 175 degree oven just to keep warm. The bowls shouldn't stay in the oven for more than 20 minutes but no less than 5 minutes.
Boil the stock (broth) in a large stockpot and transfer to a pitcher or a soup terrine.
Pull the bowls out of the oven, garnish the tops with the avocado and the lime and serve immediately.
The broth should be poured at the table so your guests can fully appreciate all of the flavors and aromas coming together.