1 garlic clove

½ zucchini

1 carrot

6 fresh mushrooms

2 green onions, optional

2 teaspoons olive oil

¼ cup chopped yellow onion

4 cups chicken broth

1 cup leftover chopped roasted chicken meat

1 teaspoon dried oregano

¼ teaspoon Tabasco, chili sauce, or other hot sauce

Salt, to taste

• Smash, peel, and chop the garlic clove. Wash the zucchini, peel if desired, and cut into thin slices, about ¼ inch thick. Wash and peel the carrot. Cut into thin slices. Wipe the mushrooms clean with a damp cloth and slice. If using the green onions, wash under hot, running water, drain, and cut into thin slices.

• Heat the olive oil in a medium-sized saucepan. Add the garlic and yellow onion. Cook over medium-low heat until the onion is tender. Add the zucchini and carrot. Cook for 1 to 2 minutes, stirring. Add the mushrooms and cook for 1 more minute.

• Add the chicken broth and bring to a boil. Add the chicken. Stir in the dried oregano, Tabasco sauce, and salt. Add the green onions, if using. Reduce heat and simmer for 15 minutes or until the carrots are tender. Taste and adjust the seasoning if desired.