Absolutely Wonderful Chicken Vegetable Soup

This chicken-and-tomato soup is packed with fresh vegetables, including potatoes, tomatoes, bell peppers, zucchini, yellow squash, and chayote.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 15 mins
• Calories: 275 Calories

Ingredients

• 1 onion, sliced
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 4 potatoes, chopped
• 1 whole chicken
• 2 cloves garlic, minced, or more to taste
• 10 roma (plum) tomatoes, quartered
• 7 carrots, chopped
• 3 zucchinis, chopped
• 3 yellow squash, chopped
• 1 chayote squash, chopped
• 2 tablespoons chopped fresh cilantro, or to taste (Optional)
• 1 tablespoon tomato bouillon with chicken flavoring (such as Knorr®)

Recipe Instructions

Step 1

Put chicken, onion, and garlic in a large stockpot with enough water to cover; bring to a boil. Cook until the chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Drain and reserve liquid. Set chicken aside to cool. Remove and discard bones from chicken. Chop the chicken meat.

Step 2

Put tomatoes in a large stockpot with enough water to just cover; add carrots, potatoes, zucchinis, yellow squash, green bell pepper, yellow bell pepper, red bell pepper, and chayote squash. Bring the water to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.

Step 3

Pour reserved chicken stock into the pot. Stir chopped chicken, cilantro, and tomato bouillon into the liquid. Bring the mixture to a simmer and cook another 15 to 20 minutes.