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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.
Course Soup
Cuisine Western
Keyword chicken soup
Prep Time 30 minutes
Cook Time 1 hour
Servings 8 servings
Calories 225kcal
Author Lisa from A Day in the Kitchen

Equipment

Ingredients

  • 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

2-3 cups of chopped vegetables:

  • broccoli
  • cauliflower
  • zucchini
  • green beans

Instructions

  • 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.
  • 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.
  • Add chicken and stock 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 - 1 1/2 hours. Cover with lid, leaving a small gap.
  • Remove chicken pieces from the soup. Add tender vegetables (broccoli, cauliflower, zucchini, etc.) to the soup.
  • Remove chicken meat from the bones, discarding the skin and cartilage. Shred the chicken meat and return to the soup.
  • Heat through until vegetables are tender.
  • Feel free to add 1/2-1 cup water if the soup has reduced too much after 3-4 hours of simmering.
  • Season to taste with salt and fresh ground black pepper.

Notes

  • If you like celery, chop up a couple stalks and add them to your onion and carrot aromatics.
  • Add a spoonful of cooked rice or cooked macaroni/pasta to your bowl before ladling in the hot soup for a heartier meal.
  • Try different vegetables like green beans, asparagus, or potatoes. Keep in mind that adding potatoes may thicken the soup a little.

Nutrition

Serving: 1bowl | Calories: 225kcal