Serves: 8
Total Calories: 538

1 chicken breast, cubed
1 large sweet onion
4 cloves garlic, pressed
1 to 2 tablespoon olive oil
2 large carrots
2 stalks celery, small
1 medium parsnip
1 (15-ounce) can green beans, drained
2 small russet potatoes, peeled
1/4 head cabbage
1/2 teaspoon dried thyme
salt and pepper to taste
6 cups chicken broth (3 cans)
1 (14 1/2-ounce) can diced stewed tomatoes, undrained

Chop onion, carrots, celery, parsnip, potatoes, and cabbage. In a large soup pot set over medium high heat, sauté chicken for 3 to 4 minutes in 1 tablespoon olive oil. Add onion, garlic, and an additional tablespoon olive oil. Add the rest of the chopped veggies and sauté for a minute or two, adding another tablespoon of oil if necessary. Add thyme and salt and pepper. Add chicken broth and diced tomatoes.

Simmer on medium heat for 15 to 20 minutes, until potatoes soften. Remove from heat. Gently mash some of the potatoes against the side of the pot to thicken the soup.

Stir and serve.

Nutritional Facts:

Serves: 8
Total Calories: 538
Calories from Fat: 47

More Recipes from the Cook'n Gluten Free...Life Tastes Good Again Cookbook:
Broccoli and Cheese Soup
Chicken Noodle Soup
Chicken Vegetable Soup
Chili
Corn Chowder
Double Potato Soup
Egg Drop Soup
Hamburger Soup
Leftover Roast Soup
Pumpkin Soup
Taco Soup