Chipotle Chicken Vegetable Soup
| Yield: | 1 Servings |
| Categories: |
| 1 | 6-lb roasting chicken | |
| 1 | cn | (32 oz) chicken stock |
| 1 | c | Coarsley chopped celery; (Save all veggie trimmings for stock) |
| 1 | c | Diced red bell pepper |
| 1 | c | Sliced carrots |
| 2 | md | Onions coarsely chopped |
| 1 | c | Corn kernels |
| 1 | cn | (16 oz) diced tomato |
| 1 | c | Chipotles in adobo sauce |
| 1/2 | ts | Thyme |
| Cracked black pepper to taste | ||
| Salt to taste; (I use heavy chinese soy sauce) |
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