2cupsshredded roasted chickenleftover from the roasted chicken you used to make broth or a store bought rotisserie
4carrotssliced diagonally 1/4"
3stalks celerythinly sliced
6-7new rose potatoesdiced 1/2"
1 14ozcan diced tomatoes
1cupfresh or frozen peas
1can artichoke heartspacked in water, drained and quartered
1small white or yellow oniondiced (see video on how to chop and onion here)
1/8-1/4tspcayenne pepper (start with 1/8 tsp and taste before adding more
Sea saltto taste
Freshly ground pepper
2Tfreshly chopped parsley
Bring chicken broth to a simmer. Add carrots, celery, onions and parsley to broth. Simmer for 5 minutes. Add potatoes, then simmer for 10-12 more minutes or until a fork can easily pierce vegetables but they are still firm (no mushy veggies!) Add fresh or frozen peas, artichoke hearts, diced chicken and tomatoes. Turn off heat. Let sit for a few minutes so peas and chicken warm up. Add freshly turned pepper, cayenne pepper and sea salt, stir. Taste, make adjustments till you are happy. Serve. I like to freeze leftovers in glass individual sized containers so I always have a healthy soup on hand when I have little time to cook!