Chicken Veggie Soup

Chicken Veggie Soup

By February 12, 2011

I  wanted to do it gluten free so used GF baking mix and cornstarch instead of  flour and mine is still pretty thin. I would like it more stew like, but if you did not need it to be Gluten Free you could use flour and make it thicker.



  • I boiled 6 chicken legs (bone and skin on, I lilke this for recipes like this since they are so much cheaper) the ends of the carrots, and celery, and some garlic to make stock while cooking the chicken.
  • Melt the butter and saute the onions, carrots and celery for a few minutes.Saute all these veggies until semi-soft. Add baking mix, stirring for 1 minute.
  • Add chicken stock and bring to a boil. Add all frozen veggies and green beans and cook until the veggies are done.
  • Add shredded chicken to the soup and then turn soup off. Add Cornstarch to to thicken as needed.
  • Cooking chicken and making broth.
  • You can also add a handful of rice to thicken if you would like, I do sometimes.

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