Easy-Peasy Chicken Vegetable Soup

Well, even if you or someone you know isn't sick, this cooling weather is reason enough to make this soup.

It varies usually based on what I have in the fridge and freezer.

It is delightfully light yet hearty enough for a meal.  It's super comforting when a cold or flu hits your home, too.

Chicken Vegetable Soup

Ingredients

Water
Olive oil
1 Onion
Garlic (as much as you can handle)
1 bag of carrots
1 stalk of celery
5 - 7 chicken drumsticks
peas, corn, green beans, mushrooms or whatever vegetable you have on hand!


Directions
Coat bottom of a dutch oven or large soup pot with olive oil on medium heat.
Add chopped onion and garlic. Saute until onions are tender.
Add raw chicken drumsticks.
Season heavily with your favorite soup seasonings.  I use salt, pepper, garlic powder, simple Italian seasoning, and this:

New favorite all-purpose seasoning from TJ's

Add water to cover chicken, give it a stir and turn heat to high. Add chopped carrots, celery, and any other raw vegetables.  Bring to a boil and then turn down to a simmer.

Check to see if chicken is cooked.  Only after chicken is cooked, pull out one drumstick at a time and take meat off the bone.  Return only meat to the soup.

Taste broth and add anything that is needed.  I usually underseason until this point where I add more of just about everything including olive oil.

Let simmer for about 15 minutes.

Serve with a piece of warm gluten-free corn bread and butter.