© 2019 by Snail Co.

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Homemade Chicken Vegetable Soup

January 5, 2018

 

 

Chicken soup. Homemade chicken soup. What could be more comforting, nourishing, healing, and delicious? This recipe is my go-to when I'm craving soup, which is usually on cold, rainy winter days. Feel free to exchange or add different veggies like green beans, white potatoes, chayote squash, shallots, parsley, green onion, mushrooms, or whatever your heart desires! There are infinite ways to make a good chicken soup. Enjoy!

 

 

Serves: 4 to 5

 

Ingredients:

 

- 1 tbsp coconut oil or avocado oil 

- 1/2 head of cauliflower, chopped into florets 
- 1 head of broccoli, chopped into florets 
- 1 medium summer squash  (zucchini or yellow squash), cut into large chunks 
- 1/2 bunch of kale, chopped 
- 1 large onion, chopped
- 2 garlic cloves, diced 
- 1 cup frozen green peas
- 1 medium carrot, peeled and diced 
- 1 large sweet potato, peeled and diced 
- 32 oz carton chicken bone broth or vegetable broth
- 16 oz water
- 2 tbsp paprika
- 1 tbsp cumin

- 1 tbsp dried oregano
- 1/2 tbsp garlic powder
- 1 tsp Cayenne 

- Sea salt and black pepper to taste 
- 1.5 lb bone-in skin-on free-range chicken thigh  

 

Directions:

 

1. Take chicken out of packaging and wash, if desired. Sprinkle the skin side of each thigh with salt and pepper and set aside.

 

2. Heat a large Dutch oven or other soup pot over medium heat. Let oil melt and then add onion and carrots, and a pinch of salt. Stir. Add the oregano and stir again. Saute until onion sweats, about 2 minutes.

 

3. Add garlic. Saute for 1 minute. Place chicken thighs in pot, skin side down. Sprinkle non-skin side with salt and pepper. Let the chicken saute for about 2 minutes, then flip and wait another 2 minutes.

 

4. Add broth, water, and the rest of the vegetables, and stir. Then add the spices and stir again. The liquid should be just barely covering the veggies. 

 

5. Bring the soup to a boil. Let it boil, uncovered, for 10 minutes. Then put the lid on and simmer for 2 hours at low heat. Stir every so often. 

 

6. When the veggies are soft and the chicken is falling off the bone, pick out the bones and skin and discard. String the chicken into smaller pieces. Now the soup is ready to serve! 

 

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