Page 160 - 18-51 April 6, 22
P. 160
wraps
Pesach
INGREDIENTS DIRECTIONS
Main ingredients Prepare the Soup
2 tablespoons oil In a large, heavy-bottomed pot, sauté onions
over medium heat until soft and golden.
5 large onions, diced Add celery and continue to sauté, stirring
5 large stalks celery, occasionally.
chopped Place chicken in pot and cover with water.
Add salt and bring to a boil. Lower heat and
4 small chicken bottoms allow to simmer for two hours.
6 cups water Remove chicken from pot and set aside to
cool. Blend soup with an immersion blender
1 scant teaspoon salt until smooth.
1 cup Organic Riced
Debone cooked chicken and shred with
a fork. Reserve for the chicken sandwich
recipe.
Note: This soup is great for freezing. Just
defrost it and reheat it when ready to use. You
can freeze the deboned chicken separately
and reheat for the chicken sandwiches.
