Sick Day Chicken Soup
 
 
Author:
Ingredients
Instructions
  1. If you are using a rotisserie chicken, chop the meat and set aside. Otherwise, coat chicken with olive oil and sprinkle with salt and pepper. Roast on a quarter sheet pan in the oven at 350F for 25 minutes or until fully cooked. Allow the chicken to cool, chop, and set aside.
  2. In a stock pot, heat about 2 tablespoons of olive oil. Sautée the onion and garlic until soft. Add the celery and carrot, season with salt and pepper, and cook for 3-5 minutes or until slightly soft.
  3. Add the chicken stock, bay leaf, peppers, pepper liquid, and chicken. Bring to a simmer and cook for 30 minutes. Season to taste
  4. Bring salted water to a boil in a small pot. Cook the fregula according to the package instructions. Drain and add to the soup right before serving.
Recipe by The Taste SF at https://www.thetastesf.com/sick-day-chicken-soup/