Oh-So-Good Chicken Vegetable Soup

Name: Oh-So-Good Chicken Vegetable Soup
Total time: 155
Yield: 8
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 (Optional)

Recipe by A Day In the Kitchen from allrecipes.com

Dinner 3 Hr. 35 Mins.

Ingredients

8 servings

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4 cups water
•

6 bone-in chicken thighs
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2 tablespoons olive oil
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2 carrots, chopped
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½ onion, diced
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4 cloves garlic, chopped

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1 ½ teaspoons salt
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1 (32 ounce) carton chicken broth
•

1 head broccoli, trimmed and chopped
•

¼ head cauliflower, trimmed and chopped
•

1 zucchini, trimmed and chopped (Optional)

Instructions

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.