by Sandy Kirby Quandt

Ready for a nice bowl of gluten-free chicken soup loaded with lots of vegetables? Then have I got the soup for you.

• 3 T olive oil
• 1 cup onion, minced
• 2 celery stalks, minced
• 2 garlic cloves, minced
• 1 lb boneless chicken breast, skinned and cubed
• 14.5 oz can diced tomatoes
• 1/2 cup carrots, diced
• 6 cups chicken stock
• 1/2 teaspoon ground thyme
• 1/8 teaspoon ground pepper
• 1 teaspoon salt
• 1/2 lb green beans, cut into 1 inch pieces (I used frozen, but you can use fresh.)
• 1/2 cup corn (I used frozen, but you can use fresh.)
• 1 cup zucchini, dice
• 1 small red pepper, minced

In a 4 quart stock pot, heat the olive oil. Add the onion and celery and saute for 5 minutes on medium heat.

Add the garlic and chicken and saute, stirring often, for 10 minutes.

Add the tomatoes, carrots, chicken stock, thyme, pepper and salt. Bring to a boil, lower heat, cover and simmer for 20 minutes.

Add the green beans, corn, zucchini, red pepper. cover and cook for 10 minutes.

Enjoy!

I wish you well,

Sandy

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