Chunky Chicken-Vegetable Soup

1½# seasoned chicken breasts

¾c seasoned corn flour

I used ½T of my Rosemary Seasoning

2-3T extra virgin olive oil

5 lg. cloves garlic - minced

¼ lg. onion - minced

juice of ½ a lemon

½c white wine

1½# peeled, cubed red potatoes

⅓ lg. red pepper

¾ lg. onion 

2c sliced carrots

2c celery chunks + leaves

1½c sliced baby green beans

5-6c potato water

2-3T chicken soup base

1 can diced tomatoes

**½t chili lime seasoning

1T sugar

Cut the chicken in bite size pieces and dry them between layers of paper towel.  Mix the flour and seasoning you'd like to use into a gallon size plastic bag.  Put the chicken pieces in the bag and shake well.  Using a colander over a garbage can, shake all the excess flour off the chicken.  Drop the pieces into a big pot where the oil, garlic and onion are sizzling.  Keep stirring, as the meat browns, drizzling in some potato water* to keep everything from sticking.  This will get 'gloppy,' but stay with it and trust the process.  Add the lemon juice wine.

(Beforehand, peel and cube the potatoes, dropping them into 5-6c salted water.  When you're ready for them, scoop them out with a slotted spoon and save that *starchy salt water.)

Stir in the vegetables adding a little of the potato water, as needed, to keep everything from sticking.  Stay with this and stir until everything's sizzling.   Add the rest of the water, a little at a time, then the soup base and tomatoes.  Cover and simmer on low heat 45-60 minutes.  Check the flavor and **add more seasonings if needed.  This makes about 6 quarts of soup.

Ahhh. . .Soup! 😃 Lin