|Chicken Vegetable Soup|
|By Cindy Weber|
|Great gluten-free, low-fat soup. Heart healthy and filling. Great on the Cleanse.
| 2 chicken breasts
2 tbsp olive oil
1/2 c diced onions
1 clove diced garlic
10 cups organic low sodium chicken broth, or use chicken bouillon cubes
1 c diced carrots
1 c diced celery
2-3 potatoes diced
1/2 c frozen green beans
2 tbsp potato starch or corn starch (as a thickener)
Salt & Pepper to taste
|Heat olive oil in soup pan.
Saute onions, garlic and diced chicken breast, until onions are slightly caramelized. Add chicken broth.
Dice up carrots, celery, green beans, potatoes then add to soup once it's boiled.
Let simmer for at least an hour. Add salt and pepper to taste.
Mix potato starch and cold water to a container with a lid...mix well, then add to boiling soup to thicken.
|Prep Time: 10 minutes
||Cook Time: 65 minutes|