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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.


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)


6 small red potatos

Olive oil

Ginger root

Lemongrass stalk





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.



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