Chicken veg. Soup/Stew

Dice up a bunch of green onions, one med/large onion. couple cloves of garlic and start frying them up with olive oil and salt in the dutch oven. 

Dice up about 4...6 stalks of celery and a couple handfuls if baby carrots and set aside.

Dice up 1..2 lbs of chicken and start frying it up separately in olive oil, salt and garlic. Once the chicken is about half done, add maybe a teaspoon of sage and a couple teaspoons of honey.

When the onions in the dutch oven begin to get clear, add in the celery and carrot mixture along with a pack of sliced mushrooms. You may need to add more oil, I added vegetable broth to keep this moist. Chicken broth would probably work just as well.

Back to the chicken. Stop cooking when it gets Med. rare. Pull it out if the frying pan with slotted spoon and set aside.

Peel and dice up two large potatoes. Add some more oil, salt, pepper and sage to the frying pan with the chicken drippings and start frying the potatoes in this. I actually added a spritzer of soy sauce to the spuds when I made this. 

By now the vegetable mass in the dutch oven is pretty well cooked. Dump in a entire box of chicken stock. Maybe even two if you want it soupier.

Once the potatoes are beginning to get soft, dump the entire mess into the dutch oven and bring it to a boil.

When the potatoes are done, dump the chicken and whatever juice is left over into the dutch oven. Adjust salt and possibly sugar for flavor. Let it simmer together for thirty minutes to an hour.


As a soup, serve with crackers and sliced cheese for melting.

As a stew, french bread.

Enjoy! It came out really tasty.