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Hearty Chicken and Vegetable Soup

Experience a warm and comforting bowl of Hearty Chicken and Vegetable Soup, filled with tender, shredded chicken, and healthy, colorful vegetables. This easy-to-make recipe uses bone-in chicken thighs for a rich, flavorful tomato broth that will make everyone feel cozy and satisfied.
5
50 min
TOTAL TIME
281
CALORIES
$1.84
PER SERVING
Hearty Chicken and Vegetable Soup
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Ingredients
15 INGREDIENTS
6 SERVINGS
Chicken Stock
6 cups chicken stock
Carrots
2 medium carrots
chopped
Cauliflower
1 cup cauliflower
chopped
Italian Seasoning
1 tsp italian seasoning
Bone In Chicken Thighs
4 whole bone in chicken thighs
Broccoli
1 cup broccoli
chopped
Kale Leaves
1 cup kale leaves
roughly chopped
Purple Cabbage
1 cup purple cabbage
chopped
Onion
1/2 medium onion
finely chopped
Celery
2 stalks celery
chopped
Green Beans
1 cup green beans
sliced
Canned Diced Tomatoes
28 oz canned diced tomatoes
Garlic
4 cloves garlic
minced
Sea Salt & Black Pepper
sea salt & black pepper
to taste
Olive Oil
1 tbsp olive oil
Directions
12 STEPS
10 min
PREP TIME
40 min
COOK TIME
50 min
TOTAL TIME
1
In a large soup pot, heat olive oil over medium-high heat.
2
Add the finely chopped onion, and cook until transparent, about 3 minutes.
3
Add the chopped carrots and minced garlic, and cook for 2 minutes more.
4
Stir in the diced tomatoes along with their juice, Italian seasoning, and chicken stock.
5
Place the chicken thighs on top, and bring the pot to a boil.
6
Reduce the heat to a simmer and let it cook for 20 minutes.
7
Meanwhile, prepare the remaining vegetables: chop celery, broccoli, cauliflower, purple cabbage, and kale; slice green beans.
8
After 20 minutes, add chopped celery, broccoli, cauliflower, purple cabbage, and green beans to the pot and stir.
9
Continue to cook for 10 minutes, then carefully remove chicken thighs from the pot.
10
Allow the chicken thighs to cool slightly, then shred the meat using two forks, discarding the bones.
11
Return shredded chicken to the pot, then add roughly chopped kale leaves.
12
Cook for an additional 5 minutes, then season the soup with sea salt and black pepper to taste.
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Health Info
Macros
23g
CARBS
9g
FAT
25g
PROTEIN
Allowed on these diets
PALEO
WHOLE 30
MEDITERRANEAN
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
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