Chicken and Vegetable Soup

MMM this soup is so so yummy! I began by following this recipe but decided to change it up a bit. The original recipe calls for mushrooms, poultry seasoning and barley. To my husbands dismay, I left out the mushrooms 🙂 I also omitted the poultry seasoning, threw in red bell pepper and substituted rice for barley since I have to stick with gluten free. I think quinoa would also be a nice substitute. I served it with our favorite gluten free biscuits made with gluten free Bisquick.Chicken&VegetableSoup Chicken and Vegetable Soup

Serves 6-8

2 lbs skinless, boneless chicken breast, cut into bite-size pieces
2 Tablespoons olive oil
1 cup carrots, chopped
1 small onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves of garlic, minced
2 teaspoons dried basil
1 teaspoon dried parsley
1/4 teaspoon ground black pepper
1 teaspoon sea salt + a little extra
6 cups water
5-6 teaspoons Better than Bouillon Chicken Base
2 3/4 cup potatoes, cut into bite-size pieces
1/2 cup brown rice

1. In a large pot bring 6 cups of water to a boil. Dissolve 5-6 teaspoons Better than Bouillon Chicken Base into the boiling water. Meanwhile, cut the chicken into bite-size pieces. Add the chicken to the boiling water.

2. In a large pan heat 2 Tablespoons olive oil over medium high heat. Add onion, garlic, green pepper, red pepper, carrots and pepper. Sprinkle lightly with salt. Sauté a few minutes until the onion becomes clear.

3. Throw the veggies in with the chicken. Add potatoes, rice, basil, parsley and salt. Bring to a boil and then simmer until the potatoes are tender and the rice is cooked. Serve with biscuits 🙂