Chicken Veggie Grain Soup


3 chicken legs
1 medium onion - fine diced
4 garlic cloves - roughly chopped
2 celery stalks - chopped
2 whole carrots - chopped
4 sliced mushrooms
1/2 cup cauliflower florets
1/2 cup frozen peas
1/2 cup frozen greenbeans
Salt to taste
1 tsp black pepper
2 tsp chicken bouillon powder (optional)
Water (or chicken broth)
1/4 cup quinoa
1/4 cup amarith
(NOTE: Instead of the grains you can add rice or noodles)


Clean the chicken legs and add them to a pot. Fill the pot with 4 to 6 cups of water. Add the onion and garlic to the pot. Cook on medium high until chicken is well done. Remove the chicken legs and take the meat off the bone and remove the skin. Add the chicken back to the pot and add the celery, carrots, and cauliflower florets, cook for about 15 mins medium heat. Season the soup with salt, pepper and the chicken bouillon if desired. Next add the grains cook for another 15 mins. Add more water if needed to keep it soupy. Finally add the mushrooms, frozen peas and green beans and let it simmer for about 10 mins on low medium heat. Cover and let it sit for about 10 mins before serving.

Makes about 3 large servings.

Special Notes:
~ Recipe Shared by Miriam Q.