Oh-So-Good Chicken Vegetable Soup

Chicken and veggies like broccoli and cauliflower simmer slowly in chicken broth for a hearty soup loaded with flavor on a chilly day.

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

Ingredients

• 1 ½ teaspoons salt
• 2 tablespoons olive oil
• 4 cups water
• 2 carrots, chopped
• 4 cloves garlic, chopped
• ½ onion, diced
• 1 (32 ounce) carton chicken broth
• 6 bone-in chicken thighs
• 1 head broccoli, trimmed and chopped
• ¼ head cauliflower, trimmed and chopped
• 1 zucchini, trimmed and chopped (Optional)

Recipe Instructions

Step 1

Place water and chicken thighs in a pot. Bring to a boil; reduce heat and simmer until chicken is tender, about 30 minutes. Occasionally skim off scum as it forms.

Step 2

Heat olive oil in a large pot over medium heat. Cook and stir carrots and onions until they begin to soften, 3 or 4 minutes. Stir in garlic and salt; cook for 1 minute.

Step 3

Transfer chicken and cooking water to large pot. Add chicken broth. Bring mixture 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 so soup gently simmers. Cook until vegetables are tender, 20 to 30 minutes.