Oh-So-Good Chicken Vegetable Soup

Name: Oh-So-Good Chicken Vegetable Soup recipe
Prep time: 30 min
Cook time: 2 h 5 min
Yield: 8 servings
Cuisine: Global
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

by Sergio Jackson 1 year ago

4.3 (3)

2 hours

205.9 kcal

8 g carbs

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Description

A hearty and healthy soup loaded with flavor and comfort.

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

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.

Nutrition Facts

serving: 8 servings

calories: 205.9 kcal

carbohydrates: 8 g

protein: 15.9 g

saturated fat: 2.9 g

cholesterol: 50.9 mg

sodium: 1049 mg

fiber: 2.4 g

sugar: 3.4 g