Chicken and Habanero Soup


Chicken and Habanero Soup

Chicken and Habanero Soup

Don't be afraid of leftovers. Here's a great way to use roast chicken.


  • 3 cups cooked chicken, chopped or shredded
  • 1 cup roughly chopped broccoli
  • 4 cups chicken stock
  • 1/2 teaspoon poultry seasoning
  • 8 ounces cubed pepper or sharp cheese
  • 1/4 cup honey mustard
  • 1/2 cup roughly chopped cauliflower
  • 1/3 cup green olives
  • freshly ground pepper to taste
  • 1/2 cup room temperature labneh or cream cheese (optional)


  1. Place all the ingredients except the cauliflower, olives, and labneh or cream cheese (if using) in a large saucepan.
  2. Bring to a bold on medium high.
  3. Reduce heat to medium. Simmer covered until the broccoli is almost tender.
  4. Add the olives, pepper, and labneh or cream cheese (if using).
  5. Simmer until warm through and the labneh and cream cheese has melted.


If you don't like a pepper cheese, use what you do like. Add spinach when you add the olives for something different.

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