Recipe from Cooking Light
J recently mentioned to me that I've been making a lot of soups lately, especially on Sundays. I can't help it! Soup is such a great winter meal. It's a comfort food and it makes great leftovers!
This soup was so simple to make, and it was great paired up with Havarti grilled cheese sandwiches. :)
1 t olive oil
1 t minced garlic
1 c chopped celery
1 c minced onion
1 t crushed red pepper
3/4 lb shredded or diced cooked chicken
1 28 ou can diced tomatoes, undrained
1 1/2 (14 ou can) chicken broth
1/2 c crumbled Gorgonzola cheese
Heat olive oil over medium-high heat in a large skillet and then add the celery, onion, garlic and pepper and saute for about 6 minutes, or until heated through.
Mix in the tomatoes and broth and bring to a simmer for about 8 minutes. Sprinkle each serving with about 2 ou of cheese.