This simple and nutritious Chunky Chicken Vegetable Soup is part of my One Chicken, Three Meals repertoire and is adapted from a recipe that belonged to my grandmother. Everyone knows that grandma’s make the best soup, so you can be sure that this won’t disappoint. It’s light, flavorful, full of good for you vegetables and low in carbs. It’s inexpensive to make (which you know I love!) and any of the veggies from the recipe can be swapped out with whatever you like or have on hand. A real “clean out the refrigerator” recipe!
Chunky Chicken Vegetable Soup
- Large stock pot
- Large bowl
- 1 whole chicken carcass thighs, legs and breasts removed, tenders and wings intact
- 6 cups water or enough to cover chicken bones
- 5 chicken bullion cubes
- 3 large carrots peeled and sliced
- 2 medium zucchini about 8 oz each, cut into bite sized pieces
- 2 large celery stalks sliced
- 1 large onion diced
- 2 tbsp butter
- 1/2 tsp basil
- 2 large potatoes peeled and cut into bite sized pieces
- 2 large parsnips peeled and sliced
- salt and pepper to taste
- Combine chicken, bullion cubes and water in a large stock pot. Bring to a boil and cook until chicken is tender and falling off the bones. About 40 minutes.
- While chicken cooks, chop vegetables.
- Add butter to saute pan over medium high heat and cook vegetables until lightly browned, stirring occasionally. Season with salt and pepper.
- Once chicken is cooked, place a large bowl in the sink and set a large colander on top. Carefully pour the chicken and broth into the strainer. Allow to cool for 10 minutes.
- Remove chicken to a cutting board and separate meat from skin and bones. Chop meat into bite sized pieces and discard skin and bones.
- Pour strained chicken broth back into large stock pot and add in vegetables, basil and chicken chunks. Simmer over medium heat until vegetables are fork tender. Taste for salt and pepper. Serve with warm bread and a green salad.