Oh-So-Good Chicken Vegetable Soup
Description
In this oh-so-good chicken vegetable soup recipe, chicken, broccoli, cauliflower, and zucchini simmer slowly in broth for an uber-hearty, flavorful soup.
Ingredients
•
4 cups water
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6 bone-in chicken thighs
•
2 tablespoons olive oil
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2 carrots, chopped
•
1/2 onion, diced
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4 cloves garlic, chopped
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1 1/2 teaspoons salt
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1 (32 ounce) carton chicken broth
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1 head broccoli, trimmed and chopped
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1 zucchini, trimmed and chopped
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1/4 head cauliflower, trimmed and chopped
Directions
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.
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.
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.
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.