Gluten Free Chicken Vegetable Soup
Author: Thyme and Tarragon
Recipe type: Main
- 2 chicken breasts - cubed
- 4 small gold potatoes - cut into chunks
- 4 large carrots - sliced
- 4 celery stalks - sliced
- 14 ounce can green beans - drained
- 1 cup frozen peas
- 7 cups gluten free chicken broth
- 1 tablespoon olive oil
- thyme, tarragon, sea salt
- In large soup pot brown chicken in olive oil.
- Add the potatoes, carrots and celery. Add gluten free chicken broth and season with thyme, tarragon, and salt to taste.
- Bring to a boil. Simmer for 30 minutes stirring occasionally.
- Add green beans and frozen peas and simmer for another 5 minutes until heated through.
- Serve with gluten free bread.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/gluten-free-chicken-vegetable-soup-2/
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