Chicken and Vegetable Soup Recipe 🥣
Description: This Chicken and Vegetable Soup is good and hearty, perfect for warming up on cold winter days. It’s an ideal dish to have ready for kids after they’ve been playing outside in the snow, ensuring they stay warm and cozy inside. Plus, this soup freezes well, making it convenient for busy days.
- Cook Time: 45 minutes
- Prep Time: 10 minutes
- Total Time: 55 minutes
- Servings: 12
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Potatoes |
| 2 1/2 | Carrots |
| 1 | Frozen Spinach |
| 2 | Kale |
| 2 | Onions |
| 6 | Frozen Green Peas |
| 8 | Chicken Legs |
| 6 cups | Water |
| 6 | Chicken Bouillon Cubes |
Nutritional Information (per serving):
- Calories: 237.5
- Fat: 10.8g
- Saturated Fat: 3g
- Cholesterol: 69.6mg
- Sodium: 505.9mg
- Carbohydrates: 16.2g
- Fiber: 3.7g
- Sugar: 4.3g
- Protein: 19g
Instructions:
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Begin by placing the chicken legs, water, and chicken bouillon cubes in a large 6-quart pot.
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Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer gently for about 1 hour. This will allow the flavors to develop and the chicken to become tender.
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After an hour, carefully remove the chicken legs from the pot using tongs and set them aside on a plate to cool slightly.
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While the chicken is cooling, stir in the carrots, potatoes, frozen spinach, onions, and frozen green peas into the simmering broth.
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Increase the heat to bring the soup back to a gentle boil, then reduce the heat to low again and let the soup simmer for an additional 35 minutes, or until all the vegetables are tender and cooked through.
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While the soup is simmering, remove the skin from the chicken legs and discard it. Then, using two forks or your hands, shred the chicken meat into bite-sized pieces.
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Once the vegetables are tender, add the shredded chicken back into the pot of soup and allow it to cook for an additional 5 minutes, allowing the flavors to meld together.
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Taste the soup and adjust the seasoning if necessary, adding salt and pepper to your liking.
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Serve the Chicken and Vegetable Soup hot in bowls, garnished with some freshly chopped parsley or a sprinkle of grated Parmesan cheese if desired.
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Enjoy your warm and comforting bowl of Chicken and Vegetable Soup, perfect for keeping you cozy on chilly days!
Tips:
- For added flavor, consider adding a bay leaf or some dried herbs like thyme or rosemary to the soup while it simmers.
- Feel free to customize the vegetables in this soup based on what you have on hand or your personal preferences. You can add in vegetables like celery, corn, or bell peppers for extra color and flavor.
- To make this soup ahead of time, you can prepare it up to step 5, then allow it to cool completely before storing it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Simply reheat it on the stove or in the microwave before adding the shredded chicken and finishing the cooking process.
