Try out this simple and zesty chicken soup adapted from Sunset Magazine. Made with Old Salt Merchants' Extra Bold Smoked Salt. This delicious soup requires minimal effort given you're using a rotisserie chicken that's already been cooked. Dutch loves easy cooking!Ingredients:
2 Small Rotisserie chickens
1/2 celery stalk
1 quartered carrot
1 bay leaf
1/4 cup fresh lime juice
1/2 cup chopped onion
1 1/2 cups diced zucchini and yellow corn kernels
1 1/3 cups of cooked rice
8 squash blossoms (optional)
Crumbled Cojita Cheese and pepper
Pinch of Extra Bold Smoked Salt
1. Make stock; pull all the meat off the rotisserie chicken and dice. Set 2 cups of the meat aside. Put bones and chicken carcass in a 6-quart pot and pour 9 quarts of water; make sure there is enough water to cover the bones.
2. Add celery, carrots, onions, and a bay leaf. Bring to a boil, then reduce heat and simmer with the lid partially covering the pot. Simmer for 2 hours. Once simmered, remove the carcass, celery, onions, and bay leaf from the broth.
3. Then add the chopped onion, carrots, zucchini, and corn. Bring to a simmer, then add 2 cups of the diced chicken. Simmer until the vegetables are just cooked, 1-2 minutes. Add lime juice and Old Salt Merchants' Extra Bold Smoked Salt to taste.
4. Put 1/3 of cooked rice into 4 bowls. Ladle soup over rice. Stem, halve and then add squash blossoms to the bowl (if using). Top with Cotija cheese and fresh pepper.