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

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