3 cups chicken broth
2 cans garbanzo beans, strained and rinsed
6 garlic cloves, peeled and sliced
4 carrots, peeled and diced
1 Roli Roti Sous-Vide Chicken, shredded into 1-inch pieces
1 tablespoon rice wine vinegar
6 cloves of Garlic, peeled and sliced
1 tablespoon of Rice Wine Vinegar
Warm the broth in a pot over medium-heat. Add the garlic and garbanzo beans and simmer for 15 minutes.
Add the carrots (and any other vegetables you have lying around) and chicken.
Add rice wine vinegar and season with kosher salt to taste. Finish with a few grinds of freshly ground black pepper and a drizzle of olive oil.