Show Recipes:
Baked Beans ~ Mom's Family Recipe
Baked Cinnamon Apples
Baked Vegetables
Beef Roast with Potatoes & Carrots
Beef-Barley Soup
Broccoli-Cauliflower Salad
California Chicken
Cauliflower Poppers
Chicken and Beans
Chicken Vegetable Soup
Chicken-Sweet Potato Stir Fry
Cindy's Protein Shake
Dill Dip
Egg & Veggie Scramble
Free from Guilt Fries
Garlic Salmon
Gluten Free Energy Bar
Gluten Free/Dairy Free French Toast Casserole
Grilled Orange Chicken
Honey-Mustard Salad Dressing
Lite Chicken
Mango Salsa
Meatloaf ~ Turkey or Beef
Nectarine and Berry Fruit Salad
Paprika Shrimp & Green Beans
Parsley Smashed New Potatoes
Pumpkin Cake Roll--Gluten Free
Quick Vegetable and Quinoa Soup
Quinoa - Basic to Meaty
Quiona Vegetable Soup
Sausage Feta Pepper Bake
Sesame Broccoli
Skillet Salmon
Smoothie: Peanut Butter Power
Smoothie: Pumpkin Power
Spinach Casserole (or serve as dip)
Sweet Potato Casserole
Sweet Potato Fries
Turkey Burger Deluxe
Turkey Chili
Yam and Sweet Onion Soup
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
Category: Soups Servings: 10

Add Comment