Oh-So-Good Chicken Vegetable Soup recipe

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Ingredients

4 cups water
6 bone-in chicken thighs
2 tablespoons olive oil
2 carrots, chopped
½ onion, diced
4 cloves garlic, chopped
1 ½ teaspoons salt
1 (32 ounce) carton chicken broth
1 head broccoli, trimmed and chopped
¼ head cauliflower, trimmed and chopped
1 zucchini, trimmed and chopped

Nutrition Info

205.9 calories
carbohydrate: 8 g
cholesterol: 50.9 mg
fat: 12.3 g
fiber: 2.4 g
protein: 15.9 g
saturatedFat: 2.9 g
servingSize: -
sodium: 1049 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place water and chicken thighs in a pot. Bring to a boil, reduce heat and simmer until chicken is tender, about 30 minutes. Occasionally skim off scum as it forms.

  2. Heat olive oil in a large pot over medium heat. Cook and stir carrots and onions until they begin to soften, 3 or 4 minutes. Stir in garlic and salt, cook for 1 minute.

  3. Transfer chicken and cooking water to large pot. Add chicken broth. Bring mixture to a boil, reduce heat to low. Cover, leaving lid slightly ajar, and simmer at least 1 hour or up to 4 hours. Remove from heat.

  4. Transfer chicken to a work surface. Remove skin, bones, and cartilage. Shred chicken meat using 2 forks. Return chicken to pot. Add broccoli, cauliflower, and zucchini. Bring back to a simmer over medium-high heat. Reduce heat so soup gently simmers. Cook until vegetables are tender, 20 to 30 minutes.

Recipe Yield

8 servings

Recipe Note

A hearty and healthy soup loaded with flavor and comfort.

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