Roasted Chicken Soup
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.
This is a great recipe for those nights when you're cleaning out the vegetable crisper in the refrigerator. Feel free to substitute other vegetables as desired.