Chicken Soup with Beets & Colorful Veggies

Ingredients

1 ½ lbs. Skinless, boneless chicken breast, chopped into bite-sized pieces

4 rutabagas, peeled and chopped

3 medium beets, peeled and chopped

4 carrots, chopped

3 stalks celery, chopped

1 medium red onion, chopped

3 cups chicken broth (add more if needed)

Directions

Sauté onions, celery, and carrots in 1 tbsp. vegetable oil for five minutes. Add rest of ingredients. Bring to boil, and then cook on a medium simmer until chicken and veggies are tender, about 1 ½ hours or so. Salt and pepper to taste.

Serves three to four people