I love a good, hearty soup. I love soups that are so full of flavor and umami that your tastebuds and your brain simultaneously go HOLY-COW-WHAT-WAS-THAT??!
Or something along that line…
Whether you need to recover from over-indulgent eating during the holidays, are suffering from a cold, or you just want a simple hearty meal, this Oh-So-Good Chicken Vegetable Soup fits the bill. Loaded with vegetables and plenty of chicken, this soup is incredibly satisfying, comforting, and full of flavor.
This soup combines boiling fresh chicken and your favorite organic chicken broth. Using fresh chicken helps provide that richness and flavor from simmering the bones and meat for a long time. It also provides bone healthy collagen. Boxed chicken broth alone does not provide the same depth of flavor, and last I checked, there is no chicken meat in boxed broth! The chicken pieces in this recipe provides loads of meat that makes the soup more substantial and filling.
At a minimum, this soup needs to simmer for 1 1/2 hours to get the flavors to really meld and you will get a really good soup. However, I have let it simmer for 3-4 hours and the results are amazing. If you have the time, it is worth letting the soup happily and gently cook for those few extra hours to really get the full flavor impact. You will be so glad you that you did. And reheated leftover soup the next day? Even MORE amazing, if you can believe it!
The more tender vegetables, like broccoli, cauliflower, zucchini, or whatever other vegetables you like, don’t get added until the last half hour or so of cooking since we don’t want them to completely fall apart. The main cooking time will just be letting the chicken and the aromatic vegetables work their magic.
After all that holiday eating and indulgence, couldn’t you use a nice, hot, simple bowl of soup right now? Doesn’t a steaming bowl of oh-so-good vegetable chicken soup sound really good for your cold? Go pull out that stockpot and create some soup magic.
Oh-So-Good Chicken Vegetable Soup
- 6 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
- 1 head broccoli chopped
- 1/4 - 1/2 head cauliflower chopped
- 1 zucchini chopped (optional)
- Heat stockpot over medium heat. Add oil and cook onions, carrots, and garlic. Add salt and cook until tender, about 5 minutes, stirring occasionally so garlic does not burn.
- In a separate pot, combine fresh chicken thighs and water and bring to a boil. Once boiling, turn the heat down so the water is gently bubbling. Let simmer for 30 minutes, skimming the broth every few minutes until most of the scum is gone.
- Add chicken and skimmed water to the onions and carrots in the stockpot.
- Add the 1L carton of organic chicken broth.
- Bring entire mixture to a boil, then reduce heat to low and let simmer for at least 1 hour (3-4 hours is best). Cover with lid, leaving a small gap.
- Before you are about to add the remaining vegetables to the soup, remove the chicken pieces from the soup. Remove meat from the bones, discarding the skin and cartilage. Shred chicken using two forks and return to the soup.
- (Feel free to add 1/2-1 cup water if the soup has reduced too much after 3-4 hours of simmering.)
- Add chopped broccoli and cauliflower to the soup. Stir and simmer for another 20-30 minutes.
- Serve hot.
Customize it for you!Add a spoonful of cooked rice to your bowl before ladling in the hot soup and you've got Oh-So-Good Chicken Vegetable Rice soup!
Try different vegetables like green beans, asparagus, or potatoes. Keep in mind that adding potatoes may thicken the soup a little.
If you like celery, chop up a couple sticks and add them to your onion and carrot aromatics.
If you make this recipe, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
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