Dairy Free & Gluten Free Foods: 40 Delicious Recipes for Your Health by Amber Richards

Author:Amber Richards [Richards, Amber]
Language: eng
Format: azw3
Publisher: Amber Richards
Published: 2013-11-13T05:00:00+00:00

Section 2 Soups

Quick Chicken Vegetable Soup

1 whole cooked chicken (boiled, baked or rotisserie style)

1 bag frozen mixed vegetables

1/2 head green cabbage, chopped

3 quarts chicken or vegetable stock

1 can (14.5 ounce can) diced tomatoes

2 cups chopped Yukon Gold potatoes

1/4 cup dried parsley

1/2 teaspoon ground thyme

1 clove garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

Directions

Pull the meat off the chicken and chopped it into bite-size pieces. Add the chopped chicken and the other ingredients to a large pot. Bring to a boil and then reduce to medium and cook until all vegetables are tender. If you want a thick broth, remove some of the potatoes and broth, and blend them together using a blender. Add this mixture back to the soup.

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