Julie's Chicken Bamboodle Soup
- 32 ounces no-salt-added chicken broth
- 1 bunch celery, chopped
- 2 carrots, chopped
- 1 medium onion, chopped
- 2 cups green beans, sliced
- 2 cans bamboo shoots, drained
- 2 bay leaves
- Cayenne to taste
- Juice of 1 lemon
- 2 cups chopped cooked chicken breast
- ¼ cup chopped parsley
- ¼ cup chopped cilantro
- In a 2-quart stockpot, combine all ingredients except chicken, parsley and cilantro.
- Bring to a boil; simmer about 15 minutes until vegetables are tender.
- Stir in chicken, parsley and cilantro; continue simmering for 5 minutes.
- Before serving, remove bay leaves.
Recipe by Fat Flush at https://fatflush.com/julies-chicken-bamboodle-soup/
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