CHICKEN & VEGGIE SOUP

  • 2–3 lbs Chicken Thighs
  • 12 Cups Chicken Broth
  • 2 Stalks Celery
  • 3 Carrots
  • 4 Minced Garlic Cloves (2 tsp)
  • 1 Onion 
  • 2 Zucchini
  • 1 Yellow Squash
  • 3 Medium Yukon Gold Potatoes &/or 1 Large Sweet Potato
  • 1 Can Diced Tomatoes (optional)
  • 2 Bay Leaves
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/8 tsp Cayenne
  • Salt & Pepper

Add Raw Chicken, Bay Leaves, Salt & Pepper to the Chicken Broth. Bring to a boil & then simmer for 25 mins.  

Remove chicken, let cool & dice.

Dice all vegetables & add to the broth.  

Season with the spices & simmer for about 45 minutes, until the veggies are tender.

Return the chicken to the soup & serve. 


ENJOY YOUR HOME BEING FILLED WITH
THE FLAVORFUL AROMA OF THIS HEARTY SOUP!