Classic Chicken Vegetable Soup PT30M https://img2.recipesrun.com/201907/2019/0809/48/f/663126/300x200x90.jpg Nothing says comfort like a bowl of Classic Chicken Vegetable Soup! My version of Classic Chicken Vegetable Soup is just that…a classic! No fancy ingredients or cooking techniques. Plus it has all of the flavors that you have known and loved since childhood – carrot, onion, parsley. Can't you just taste it now?! This soup is hearty, pleasing, and perfect to warm your belly on a cold day. Not to mention kid-friendly! I bet your kids would love a thermos full of Classic Chicken Vegetable Soup in their lunch pail. 8 servings Ingredients: 1 Lemon 5 cup Chicken broth 2 Dried bay leaves 2 tbsp. Olive oil 3/4 tsp. Black pepper divided 1 tsp. Salt divided 1 1/2 Boneless, skinless chicken thighs 1 bunch Fresh parsley 3 cloves Garlic 4 Celery stalks 6 Carrots 2 Medium yellow onions

Classic Chicken Vegetable Soup

4.2

( By zhanghengshuo )

Nothing says comfort like a bowl of Classic Chicken Vegetable Soup! My version of Classic Chicken Vegetable Soup is just that…a classic! No fancy ingredients or cooking techniques. Plus it has all of the flavors that you have known and loved since childhood – carrot, onion, parsley. Can't you just taste it now?! This soup is hearty, pleasing, and perfect to warm your belly on a cold day. Not to mention kid-friendly! I bet your kids would love a thermos full of Classic Chicken Vegetable Soup in their lunch pail.

01 Information

Grade easy
Serving 8 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

- 1 Lemon
- 5 cup Chicken broth
- 2 Dried bay leaves
- 2 tbsp. Olive oil
- 3/4 tsp. Black pepper divided
- 1 tsp. Salt divided
- 1 1/2 Boneless, skinless chicken thighs
- 1 bunch Fresh parsley
- 3 cloves Garlic
- 4 Celery stalks
- 6 Carrots
- 2 Medium yellow onions

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03 Method

Step 1

Chop 2 medium yellow onions, 6 carrots, and 4 celery stalks. Mince 3 garlic cloves and fresh parsley to equal 1/4c.
Step 2

Season 1 1/2 chicken thighs with ½tsp kosher salt and 1/4 tsp ground black pepper. Heat 2 tbsp olive oil in a large dutch oven or soup pot over high heat.
Step 3

Add the chicken thighs and cook, turning occasionally, until golden brown all over. About 15 minutes. Remove the chicken from the pot and set aside.
Step 4

Add the chopped onion, celery, and carrot to the pot. Reduce the heat to medium, and cook for about 10 minutes, until the vegetables are softened and just starting to get some color.
Step 5

Add the minced garlic, 2 bay leaves, and additional salt and pepper. Stir to combine and cook for 1 minute. Add 6c chicken broth and nestle the chicken thighs back into the soup. Bring to a boil, then reduce the heat to simmer for 15 minutes.
Step 6

Turn off the heat, remove the chicken thighs from the soup and shred the meat with 2 forks, then return to the pot. Stir in 1/4c minced parsley and juice of 1 lemon. Remove the bay leaves. Let cool, then store in the fridge for later in the week.

04 Author

zhanghengshuo

56 Recipes

Classic Chicken Vegetable Soup

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