LAST NIGHTS BAKED CHICKEN SOUP WITH ARTICHOKE & CREAM CHEESE WON TONS

Ingredients...

2 Thighs of Chicken
Cauliflower
Carrots
Peanuts
Olive Oil
Salt & Pepper

Won Ton Wrappers
Artichoke Hearts
Cream Cheese
Sesame Oil

Preheat oven at 400 degrees. Place your 2 thighs of chicken in a glass dish and sprinkle some dashes of salt and pepper on the chicken and place in the oven. When chicken is done (golden brown and juicy) take out and let cool.

In a pot add about 2 cups of water. While you are waiting for the water to boil you can start slicing the chunks of chicken however large you prefer. I like to have the crispy skin in my soup. Once the water has boiled- add the chicken and the leftover oil in the glass dish. let it simmer for about 20 minutes. This is the quick method and it works, still full of flavor. But, we all know that soups are best when they are on the stove all day. Next add a tablespoon of olive oil, your desired amount of chopped broccoli, cauliflower and carrots. Add a teaspoon of salt and pepper and 1/4 cup of salted dry roasted peanuts.

For the artichoke won tons...
I just did some simple slicing of the hearts to make them not so round and bulky. Lay out a won ton paper add a spoonful of hearts in the center and then a dollop of cream cheese. wet the four corners of the paper and seal however you like. Fry them in a pan of hot olive oil, once they are browned a bit on both sides they are done.

This by no means is a creative dish but it is super healthy for you! We are just talking about the soup here... Not to mention very cheap ($5.00) and quick.