1. A good stock is basic to any soup. Create stock with very little effort by using vegetable broth (Pacific Natural Foods) that is enhanced with freshly sautéed garlic, sweet Maui onions, shallots, and leeks.
2. Slice and dice celery, carrots, butternut squash, baby broccoli, and pasilla chile pepper into a stainless steel skillet with extra virgin olive oil and add the following spices: Salt Free Garlic Grinder (The Spice Hunter), Salt Free Cajun Creole Seasoning (The Spice Hunter), Cayenne Pepper (Spicely Organic), Turmeric (Spicely Organic), Guajillo Chile (Spicely Organic), Chipotle Pepper (The Spice Hunter), and kampot pepper (try using a mortar and pestle!). Seasonings and ingredients can be varied with personal taste and availability.
3. Use a mixing bowl to season one cut up chicken (or lesser pieces) with the following ingredients: hot sesame oil (Dynasty), extra virgin olive oil, Ancho Chile (Spicely Organic), Kampot Pepper, Habanero Chile (Spicely Organic), and Salt Free Chili Powder (Spicely Organic). Use a broiler or grill to expedite.
4. Add everything into a large stainless steel covered pot and there you go, “Easy ‘N Fast Chicken Vegetable Soup.”
5. Try adding fresh avocado, finely cut lacinato kale, parsley, cilantro, or even a little bit of freshly grated goat peppercorn cheese.
6. Beginning to end times vary depending your prep, culinary skills, and kitchen oven and stove (gas or electric), but the soup will take approximately 20-40 minutes.
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