Oh-So-Good Chicken Vegetable Soup


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

  • 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 tolarge 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.

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