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Recipe: OhSoGood Chicken Vegetable Soup

A hearty and healthy soup loaded with flavor and comfort.

Oh-So-Good Chicken Vegetable Soup Ingredients

  • 4 cups water

  • 6 bone-in chicken thighs

  • 2 tablespoons olive oil

  • 2 carrots, chopped

  • onion, diced

  • 4 cloves garlic, chopped

  • 1? teaspoons salt

  • 1 (32 ounce) carton chicken broth

  • 1 head broccoli, trimmed and chopped

  • head cauliflower, trimmed and chopped

  • 1 zucchini, trimmed and chopped

How to Make Oh-So-Good Chicken Vegetable Soup

  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.

  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.

  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.

  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.

Oh-So-Good Chicken Vegetable Soup Nutritions

  • Calories: 205.9 calories

  • Carbohydrate: 8 g

  • Cholesterol: 50.9 mg

  • Fat: 12.3 g

  • Fiber: 2.4 g

  • Protein: 15.9 g

  • SaturatedFat: 2.9 g

  • ServingSize:

  • Sodium: 1049 mg

  • Sugar: 3.4 g

  • TransFat:

  • UnsaturatedFat:

Oh-So-Good Chicken Vegetable Soup Reviews

  • Im sitting here eating the leftovers of this soup and I have to say this is a lovely soup I made it in the slow cooker because I had to step out and I couldnt leave a pot on the stove. So I added the water and 2 bone in breasts to my crock pot on high for 4 hours. I put a bay leaf and seasoned the chicken with loom pepper. When I got back I shredded the chicken, out it back in the pot with the chicken broth, carrot, salt and onion. I added a tsp of garlic powder (was afraid fresh would have too much of a bite since the original recipe has it sauteed). An hour before serving I added the broccoli and cauliflower and a heart TBS of lemon juice for freshness. I served mine as guys over egg noodles. This with a Italian bread in the bread machine and we had a hit. Thanks for a different and delicious recipe.

  • Very tasty soup, given the lack of seasonings. You may need to add a bit more salt at the end, depending on the broth you use. I simmered the chicken for 1 hour. This makes a very thick, chunky soup (which I like), but some may wish to add more broth. The one issue I had was the addition of the veggies at the end. 20-30 cook time would turn them to mush. I simmered the broccoli and cauliflower florets for 6 minutes, then added in the zucchini and simmered for an additional 2 minutes. This is a very versatile recipe, so you can tailor the seasonings to your liking.

Source: OhSoGood Chicken Vegetable Soup

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