Oh-So-Good Chicken Vegetable Soup

In this oh-so-good chicken vegetable soup recipe, chicken, broccoli, cauliflower, and zucchini simmer slowly in broth for an uber-hearty, flavorful soup.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 5 mins
• Total Time: 2 hr 35 mins
• Calories: 206 Calories

Ingredients

• 2 tablespoons olive oil
• 4 cups water
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 1 (32 ounce) carton chicken broth
• 6 bone-in chicken thighs
• 1 head broccoli, trimmed and chopped
• 1.5 teaspoons salt
• 0.5 onion, diced
• 0.25 head cauliflower, trimmed and chopped
• 1 zucchini, trimmed and chopped

Recipe Instructions

Step 1

Place water and chicken thighs in a large pot; bring to a boil. Reduce heat to low; 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. Add carrots and onion; cook and stir until begin to soften, 3 to 4 minutes. Stir in garlic and salt; cook until fragrant, about 1 minute.

Step 3

Transfer carrot-onion mixture to the pot; add broth and bring to a boil. Reduce heat to low. Cover pot, leaving lid slightly ajar; simmer at least 1 hour or up to 4 hours. Remove from heat.

Step 4

Transfer chicken to a cutting board. Remove skin, bones, and cartilage; discard. Shred chicken meat using 2 forks; add to the pot. Stir in broccoli, zucchini, and cauliflower. Increase heat to medium-high heat; bring to a simmer. Reduce heat to low; simmer until vegetables are tender, 20 to 30 minutes.