Chicken Vegetable Soup
by Lisa Villiarimo, TCM Assistant/Food Specialist

Ingredients:
1 Large Onion
3-4 Carrots
5-6 stalks celery
2 TBSP garlic (4-6 cloves)
4 Mushrooms
1 Leek (optional but delicious)
1-2 C Chopped Greens (Spinach, Swiss Chard, Kale, or Dandelion)
Herbs:
1 TBSP Powdered Poultry Seasoning
1 1/2 tsp Dried Thyme
1-2” Fresh Turmeric, peeled & sliced thin
4 QT Chicken stock OR
4 QT water & 2 TBSP Better than Bouillon brand Chicken paste
1 tsp kosher salt
3/4 tsp black pepper

Method:
​Chop onion, celery, carrots & mushrooms into 3/4 inch chunks
Mince garlic
Slice greens into 3/4” ribbons
Slice leeks into half moons and soak to release any grit
Chop parsley
Cut chicken thighs into 1” cubes
Put a tablespoon of oil in soup pot and get the pan hot.
Season chicken with half of the salt & pepper and add to pot.
Cook until almost done, then add onion, leeks & mushrooms.
Once they are soft, add carrots, celery & garlic.
When you start to smell the garlic, add the poultry seasoning,
thyme, turmeric & half of the parsley.
Add the Chicken stock or water/bouillon mix.
Bring to a boil and cook until vegetables are tender.
Season to taste with the remaining salt & pepper