This chicken soup recipe is hearty can be made quickly and served with a salad and sour dough bread for a complete meal. If you want a vegetarian soup eliminate the chicken and substitute a vegetable broth and add 2 cups more of vegetables such as green beans, peas, and leeks.

1 large onion, coarsely chopped
1 ½ cup carrots, sliced and then cut in half
1 rutabaga, pealed and cut into 1 inch cubes
4 small red potatoes cut into quarters
1 tablespoon olive oil

Heat a large skillet or soup pot on medium, add the oil and sauté all the vegetable for about 8 min

Add:
2 pounds raw chicken breast (or turkey breat) that has been cut into 1 inch cubes (cooked poultry can be used instead of uncooked chicken.)
6 cups of chicken stock

Bring to a boil, then simmer for 15 minutes.

Add:
½ cup chopped fresh red pepper
½ cup fresh parsley, chopped
2 Tablespoon fresh lemon juice
1 teaspoon salt

Cook the turkey with the vegetables, herbs and seasoning for another 5 minutes.

Add:
Continue to simmer for another 10 minutes.

Serve with crusty sour dough bread and a green salad. Serves approximately 4-6 people