Simple Chicken and Vegetable Soup

By Lsweetnell

A simple chicken and vegetable soup. Tasty and satisfying for when you haven’t got the leftover Sunday roast to make it from.
Author: NeilsHealthyMeals with some of my own changes.
Serves: 6

20 mins
Cook time
1 hour
Total time
1 hour 20 mins

Ingredients

• 2 boneless skinless chicken breasts
• 1 medium onion, sliced (or 1 tsp onion powder)(real is better though)
• 1 cloves garlic, crushed (or 1 tsp garlic powder) (same here, real is better)
• 4 medium carrots, peeled and sliced (not real thick)
• 2 celery stalks, sliced
• 1 quart gluten free chicken stock
• 1 tbsp gluten free bullion
• 1/2 tsp. dried thyme
• Salt and freshly ground pepper
• Chopped curly parsley for garnish (optional)
• 2 Tbsp corn starch (If you want the soup to be a little thicker)
• You could also add a can of white beans, drained to the soup.

Details

Adapted from neilshealthymeals.com

Preparation

Step 1

In a medium fry pan add 1 tbsp olive oil and 1 tbsp butter. Cook chicken breast for 4 minutes on each side. Add a half cup of water and boil chicken till water has dried up. Place chicken on the side to cool so you can cut into small pieces.
Prepare all the vegetables.
When the chicken breast has cooled, using 2 forks shred or chop the chicken.
Place the shredded or chopped chicken, vegetables, garlic, stock and thyme in a large soup pot. Bring the soup to the boil and then turn down to simmer for approximately 30 minutes or until the vegetables are as soft as you prefer.
Season to taste.
Serve garnished with freshly chopped parsley.
NOTE: If you like a little more heft to the soup you can mix 2 tbsp corn starch with 3 Tbsp water, stir till dissolved and add to the mixture the last couple of minutes. Make sure the soup returns to a boil for one minute, do not high boil longer than two minutes once you put the corn starch in or the soup will become thin again.