Wednesday, March 7, 2012

Chicken Artichoke Vegetable Soup

Rosemary Paprika Sea Salt

2 Cups of cooked Chicken cubed
1 28 oz. Can of Diced Tomatoes
1 Cup Vegetable broth
1 Yellow Squash sliced
1 Can of Artichoke Hearts, drained
1 Cup of Sprouted Beans, your choice
1/2 Cup Black Lentils
1 tsp. Garlic Powder
1 tsp. Black Pepper
Red Pepper Flakes to taste
2 tsp. of Rosemary Paprika Sea Salt

Combine everything in a pot and heat..............serve with chips, crackers, bread.

I would recommend these gluten free chips to go along as well:

I also used the Rosemary Paprika Salt on some cubed white and red potatoes.
Fried them up in some Olive oil until they were nice and browned. 

Sometimes it really surprizes me how 'leftovers' can turn into a whole new dish.......

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  1. This all looks so good!
    I find a lot of dishes taste better as leftovers, after the flavors have time to mingle and settle in.
    I haven't tried your sea salt recipe, yet. I have put something like it together in my mortar and pestle with some fresh garlic and olive oil. It's a great seasoning for any vegetablel you'd like to grill - asparagus is one of my favorites!

  2. Grea idea about asparagus Dawn. I'll be trying that next! Thanks for your ideas. :-D



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