This comforting chicken-vegetable soup uses broccoli, cauliflower, and zucchini to make it extra hearty and loaded with flavor, perfect on a cold day!
Preparation Time
30 mins
Cooking Time
2 hr 5 mins
Total Time
2 hr 35 mins
Calories
206 Calories
Recipe Instructions
Step 1
Place water and chicken thighs in a large pot. Bring to a boil. Reduce heat to low and simmer until chicken is tender, about 30 minutes. Occasionally skim off scum as it forms.
Step 2
Heat oil in a large skillet over medium heat. Cook, stirring carrots and onions until they begin to soften, 3 or 4 minutes. Stir in garlic and salt. Cook until fragrant, 1 minute more.
Step 3
Transfer carrot-onion mixture to the pot. Add broth and bring 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.
Step 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 to low and simmer until vegetables are tender, 20 to 30 minutes.