Description
Learn how to make a delicious chicken vegetable soup with zucchini that’s both nutritious and satisfying. Perfect for a cozy night in!
Ingredients
- 1/2 heaping cup diced red onion (120g)
- 2 celery ribs, diced (240g)
- 1 large carrot, diced (150g)
- 2 garlic cloves, minced
- 1 small pinch of red pepper flakes
- 3 tsp fresh thyme (5g) or 1 tsp dried thyme
- 3 tsp fresh oregano (5g) or 1 tsp dried oregano
- 4 chicken thighs, bone-in, about 800g
- 2 bay leaves
- 6 cups (1440 ml) chicken broth, low-sodium (1.4 liters)
- 2 cups water (480ml)
- 3 medium zucchinis
Instructions
- Set a large pot on the stove over medium heat and toss in the diced red onion, celery, carrot, minced garlic, and a small pinch of red pepper flakes. Stir and cook for 3-5 minutes until the vegetables release moisture and the onions become see-through. Mix in the thyme and oregano, stirring constantly for an additional minute.
- Add the chicken thighs and bay leaves to the pot. Pour in the chicken broth and water, cover the pot, and bring the mixture to a boil. Once it boils, reduce to a gentle simmer and let it cook for 30 minutes. Afterward, take out the chicken, remove and discard the skin, and shred the meat from the bones, setting the meat aside with any juices. Return the bones to the pot and let it simmer, uncovered, for 10 extra minutes.
- As the bones simmer, cut the zucchinis in half lengthwise. Use a spiralizer with Blade C to create zucchini noodles and set them aside.
- After removing and discarding the bones and bay leaves, return the shredded chicken to the pot along with the zucchini noodles. Cook for 5 minutes or until the zucchini reaches the desired tenderness. Serve the soup hot.
Notes
- Consider using bone-in chicken thighs for a richer flavor profile.
- Add a tablespoon of flour for a thicker soup consistency.
- Enhance the soup by adding bell peppers or mushrooms for extra taste and texture.
