Gluten Free Chicken Vegetable Soup

Lisa's Chicken Vegetable Soup

Here is a great soup that I like to put together.

I like to use my George Foreman Jr. Rotisserie to cook a 4-5 pound chicken in it. So that there is not allot of grease in the soup and it is nice and tender. I like to baste the chicken with olive oil, salt, pepper, garlic powder and Oregano.

In a Big Pot I add the rest of ingredients.
1 Box of Chicken Stock or Broth (I like to use Imagine Organic Chicken Broth, it has no sugar in it).
4-6 cups of Water
3-4 Chopped Yams
1-2 pounds of chopped Carrots
2 Bunches of chopped Celery
1 1/2 cups of Lentils
2 Tablespoons of Olive Oil
Salt and Pepper to Taste
Garlic Powder and Onion Powder to Taste
Oregano and Thyme to Taste
Cook till the vegetables are tender.
Then add the Chicken.

I like to divide the soup and add more water then put half of it in the freezer for later.

I will sometimes use Brown Rice instead of the Lentils and alternate the Chicken for Hamburger or Beef.


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Felicity's Gluten-Free Handbook

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Have a Great Week.