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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

15 min.

35 min.

50 min.



Chicken Veggie Soup with Cormeal Muffins

This soup is great for cold nights or when you might be feeling run down and sick. Adding lemon juice gives you an extra kick of vitamin C.


1 lb. of chicken (boneless breast, chicken thighs, or drumsticks--remove bones/cartilage before serving)
3 tbsp. hopped herbs: parsley, rosemary, oregano, fennel and chives
2 medium carrots
2 purple turnips (washed, roots removed, remove greens) chopped into 1 " cubes
1 potato (washed but keep skin on) chopped into 1" cubes
1 fennel bulb, (remove green prongs for herbs) chopped into 1" cubes
6 large garlic cloves minced
1 tbsp. of butter
1/2 tsp. of salt
Ground black pepper to taste
1 tsp. of crushed red pepper
1 lemon juiced (2-3 tbsp. of juice)
Optional Corn Meal Muffins: 1 cup of cornmeal, 1 cup of gluten free flour blend (3/4 cup brown rice flour, 1/4 cup potato starch, 2 Tbsp tapioca flour, 2 Tbsp white rice flour), 2 tbsp. of baking powder, 5 tbsp. of melted butter, 1 cup of buttermilk, dash of salt, 1 egg, and 1 tbsp. of honey
4-6 cups of vegetable broth (no-salt)


1Heat oven to 375 degrees. While oven is heating, heat a large pot on medium heat.
2Add 1 tbsp. of butter to the pot. Add minced garlic, careful not to burn it. Add chicken. You can chop the boneless chicken breast or thigh meat into small, bite-size pieces, but if using boned chicken like drumsticks add them whole and debone after meat comes off in simmering process. Add salt, pepper, sauté or 10 minutes with tongs. Chicken should show golden brown edges or sear marks.
3Add the rest of your veggies and scrape/shift veggies and chicken to keep from sticking for 5-7 minutes. Add herbs and crushed red pepper with a little more black pepper. Then add vegetable broth. Let broth come to a boil and then lower heat to low-medium simmer and cover with a lid.
4Using non-stick spray or a 1/2 tbsp. of butter, grease your a large 6 muffin tin (12 small muffin tin.) Mix your muffin dry ingredients with an electronic mixer or processor. Mix quickly but do not over mix. In a separate medium sized bowl mix your wet ingredients. Slowly add wet mixture to dry. Incorporate just until it mixed, it will appear sticky and slightly lumpy, that's okay. Using a spatula or wooden spoon scrape out enough mix into each muffin tin to fill half of each mold. Immediately place in the oven and bake for 15 mins. You will know when the muffins are done by sticking a toothpick inside, and once removed, none of the wet mixture will appear on the toothpick.
5Turn the heat off for the soup. Add lemon juice and using a ladle or spoon, stir once.
6Serve soup hot with muffins. Enjoy

Cook's Tips:

To make the cornmeal muffins with gluten, add 1 cup of flour instead of gluten-free flour mix.