Simple Recipe for Everyday Chicken & Vegetable Soup for Daily Menus

Preheat oven to 350°

Peel and Cut potatoes into 1in cubes, put in a pot of water and bring to a boil.

In meantime take the chicken, sprinkle them with Garlic Salt and Pepper, place in a baking dish with water, fill it to the half way point on the chicken and place them in the oven for about 25 min or until middle is no longer pink

Next, check to see if your potatoes are cooked. If so drain them, cover and set on the back burner of the stove (Don’t worry if they get a bit dry the soup will revive them)

Then, dice up your onion and garlic and set aside on the counter.

When Chicken is finished, place it on a cutting board and cut into 1in chunks or to whichever size you prefer.

Pull out a big soup pot, place in chicken pieces, can of green beans, can of corn, bag of broccoli, the carrots, onion and garlic and then fill with enough water to completely cover all ingredients for soup broth.

Turn on the burner to high and let it cook until at a high boil.

Once boiling rapidly, add the cubes of chicken bouillon (But mush them with your fingers a little so no chunks are created)

Add Garlic Salt and pepper to taste.

Boil soup until Carrots have become soft, then add in the potatoes and put the heat on low.

Cut your lemons in half, squeeze the juice of 1 1/2 lemons into a cup and fish out any seeds you find.

Then pour lemon juice in the soup and stir.