Soups

Chicken Veggie Soup

Fall is upon us...and what better way to kick off soup season than with my favorite Chicken Veggie Soup.

Growing up my mom always made this soup but I never appreciated the vegetables as a kid. Now, the more zucchini the better! Add any vegetables you like!

Enjoy this soup with a slice of French bread and butter.

Ingredients

For the Chicken/Broth

4 bone in chicken thighs

1/2 yellow onion, halved

3 garlic cloves, smashed

1/2 Tbsp oregano

1 bay leaf

1 tsp chicken bouillon (optional)

For the Soup

1/4 yellow onion, diced

1 can diced tomatoes

1 can corn, drained

2-3 carrots, diced

2 celery stalks, diced

1/2 small head cabbage, cubed

2 zucchini, quartered

1/2 tsp oregano

salt and pepper to taste (or substitute chicken bouillon for the salt)

In a pot add the rinsed chicken thighs and fill the pot almost full with water. Add the remaining chicken/broth ingredients. Bring pot to a low simmer and cook for at least 3 hours. You will need to add more hot water to keep the pot at least 3/4 full (this will be the broth for your soup)

After 3 hours remove the chicken to a plate to cool (it should be falling apart). Strain everything else out of the broth and pour the broth back into the pot. 

Turn the heat to medium and add the onion, diced tomatoes, corn, carrots, celery and oregano. Let cook for about 15 minutes.

Shred the cooled chicken and add to the soup. Make sure to remove the bones and fat.

Add the cabbage, zucchini, pepper and salt/chicken bouillon. Bring to a simmer and let cook until the zucchinis start to get soft, about 20 minutes. If you want more broth, add more water to your liking.

*I like to cook broken up spaghetti noodles on the side to add to my bowl of soup. You can add the uncooked pasta to the soup if you'd like, just remember they will soak up some of the broth and when reheating any leftover soup, will be soggy

**You can also add cubed potatoes to the soup when you add the carrots