Chicken Vegetable Soup

1# chicken breast meat

½ med. onion, chopped

3T butter and/or olive oil

1T granulated roasted garlic

1-2t Rosemary Seasoning*

1c water

3 carrots, cut in chunks

3 ribs of celery - sliced

1 lg. turnip (or potatoes) cubed**

1 14.5oz can diced tomatoes

1-2t sugar or honey

2c water

Cut the chicken into whatever size pieces you'd like, pat the meat dry.  Put into a cast iron Dutch oven with the onion and butter-oil.  Heat to a sizzle, stirring, to keep the meat from sticking.  After about 5 minutes, add seasonings, stir to coat, then pour in the water.  Let this simmer, covered 10 minutes.  Add everything else to the pot, stir to mix, then simmer, covered another 30-45 minutes.

This goes together fast, and is ready to eat after just a little gentle cooking.  As it is, or with the elimination of the tomatoes, and the addition of a 1" cube of ginger - chopped, juice and zest of 1 lemon,  it would be a great 'sick' soup when you're trying to avoid the flu or a cold, recovering from one, or just need something hot and healthy when you want to recover from eating or drinking indiscriminately.  Cook Well - Feel Well . . . Lin