Name: Oh-So-Good Chicken Vegetable Soup recipe
Ingredients: 4 cups water;6 bone-in chicken thighs;2 tablespoons olive oil;2 carrots, chopped;½ onion, 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;1 zucchini, trimmed and chopped

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Ingredients

4 cups water 6 bone-in chicken thighs 2 tablespoons olive oil 2 carrots, chopped ½ onion, 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 1 zucchini, trimmed and chopped

Nutrition Info

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: : -

Directions

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.
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.
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.
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.

Recipe Yield

8 servings

Recipe Note

A hearty and healthy soup loaded with flavor and comfort.

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