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 caloriescarbohydrate: 8 gcholesterol: 50.9 mgfat: 12.3 gfiber: 2.4 gprotein: 15.9 gsaturatedFat: 2.9 gservingSize: -sodium: 1049 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Oh-So-Good Chicken Vegetable Soup
Directions
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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.
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.
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.
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.