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Magic Chicken Vegetable Soup
Not your grandma’s chicken soup. I make this soup when my husband or I aren’t feeling well. It’s easy to make, and fast. Yes, you can roast a chicken and make broth but this soup is for days when you don’t really feel like doing much. Before I was gluten free, I would add Grandma’s Frozen Egg Noodles, and it was delicious.
I pair the soup with Against the Grain’s baguettes and make garlic/basil butter for the bread. Delicious.
Ingredients
1 pound chicken, chopped into small pieces
2 green bell peppers
1 bulb garlic, peeled and chopped
1 red onion
Bag of frozen veggies (peas, carrots, corn)
Celery
6 small red potatos
Olive oil
Ginger root
Lemongrass stalk
Rosemary
Thyme
Sage
Directions
Heat olive oil in a pan or pot. Add garlic, onion and bell pepper. Saute chicken until thoroughly cooked.
Chop ginger root into small pieces. Cut up lemongrass stalk and grind lemongrass. Add to chicken.
Add rosemary, sage, and thyme. I use fresh herbs but dried will also work well.
When chicken is cooked, add chicken broth. I use 2 quarts. Add potatos. Simmer 30-45 minutes.
Add salt and pepper to taste.
Curried Lentil Vegetable Soup
Whatever veggies you have on hand. Today I had:
Carrots – 3
Celery – 3
Red potatoes -4
Mushrooms – 9
Can of corn
Can of green beans
Half clove of garlic, chopped.
Olive oil
1 ½ cups green lentils.
Salt
Pepper
Curry powder
Turmeric
Fennel
Poultry seasoning
Cayenne pepper (because John has a cold)
1 carton vegetable stock
Mustard seeds
Brown Sugar
Cinnamon
Ginger powder
(I WISH I HAD AN ONION BUT DID NOT)
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Chop vegetables, except for mushrooms and lentils, throw in a large pot and add garlic, salt, pepper, curry powder and turmeric. Be generous with the curry powder and turmeric. Saute with olive oil for about 10 minutes, until vegetables are well coated with spices.
Add vegetable stock, bay leaves, mustard seeds (however many you want), additional curry powder, ginger powder, fennel, large amount of poultry seasoning, dash of cayenne. Bring to a boil.
Boil for 10 minutes.
Add lentils and mushrooms (if you are using mushrooms)
Simmer for 15 minutes. Add brown sugar and cinnamon to taste.
Simmer 5 more minutes.
Allow to sit for 5-10 minutes, a nice gravy will form.
Goes great on its own, would also go great with basmati rice. Would probably also go nicely with coconut milk or plain yogurt. Lots of possibilities.
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