Golden Chicken Veggie Soup
This soup is so delicious, as well as being quick and easy to make. It starts out with some made-ahead chicken broth, (or organic broth from the store), pre-cooked chicken, and quick cooks the veggies. It takes less than 30 minutes start to finish. It's, also, very nutritious with all the garlic and onions and home made broth. It's good and good for what ails ya'!
Golden Chicken Veggie Soup
Makes about 4 servings
In a soup pot, place about 2 cups home made chicken broth or organic broth from the store. Add the following veggies to the pot:
1 Yukon Gold potato, parsnip or turnip, peeled and 1/2" dice, about 1 cup total (don't use the potato for low carb)
1 onion, about 3" diameter, 1/2" dice
4 cloves garlic, minced, about 1 tablespoon, chopped
4 mushrooms, sliced, about 1/2 cup
Cover the pot and bring it to a boil. Reduce the heat and simmer for about 5 minutes, or until the potatoes are fork-tender.
Add:
6 cups home made chicken broth (as above)
3 cups diced, cooked chicken
3 cups chopped, fresh spinach
(See *Note about the following herbs and spices)
1 teaspoon Rosemary, finely chopped
1 teaspoon parsley flakes
1/2 teaspoon thyme leaves
1 teaspoon chopped chives
6 fennel or anise seeds
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/2 teaspoon lemon pepper
1 teaspoon Adobo seasoning
1 teaspoon Real Sea Salt (or to taste)
*Note: If all the herbs are not available, just omit them or substitute others. Herbs are both nutritious and delicious!
Bring the soup to a boil, and skim off and discard any foam that comes to the surface. Reduce the heat to simmering and add:
2 to 3 tablespoons non-GMO cornstarch or potato starch (or whatever thickener is appropriate) mixed into 1/4 cup cold water (optional)
Stir the soup until the starch is evenly distributed throughout. Serve and enjoy!
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