Oh-So-Good Chicken Vegetable Soup
A bowl of this chicken vegetable soup is just what you need if you're under the weather, it's cold outside, or just because! It's hearty, healthy, and simply oh-so-good.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 skin-on bone-in chicken thighs
- 4 cups water
- 2 tbs olive oil
- 1/2 medium onion (diced)
- 2 carrots (chopped)
- 4 cloves garlic (minced)
- 1 1/2 tsp salt
- 1 L carton organic chicken broth
- broccoli
- cauliflower
- zucchini
- green beans
Instructions
- 1
In a 2-quart pot, combine fresh chicken thighs and 4 cups water and bring to a boil. Reduce heat to a simmer and let cook for 30 minutes, skimming the broth every few minutes until most of the scum is gone.
- 2
Heat stockpot over medium heat. Add oil and cook onions, carrots, and garlic. Add 1 1/2 tsp salt and cook until tender, about 5 minutes, stirring occasionally so garlic does not burn.
- 3
Add chicken and stock to the onions and carrots in the stockpot.
- 4
Add the 1L carton of organic chicken broth.
- 5
Bring entire mixture to a boil, then reduce heat to low and let simmer for at least 1 - 1 1/2 hours. Cover with lid, leaving a small gap.
- 6
Remove chicken pieces from the soup. Add tender vegetables (broccoli, cauliflower, zucchini, etc.) to the soup.
- 7
Remove chicken meat from the bones, discarding the skin and cartilage. Shred the chicken meat and return to the soup.
- 8
Heat through until vegetables are tender.
- 9
Feel free to add 1/2-1 cup water if the soup has reduced too much after 3-4 hours of simmering.
- 10
Season to taste with salt and fresh ground black pepper.