LET'S MAKE...

Chicken Vegetable Soup

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What you need:

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Sauté the onions, minced garlic, and celery in a large soup pot or Dutch oven with a tablespoon of olive oil for 10 minutes until translucent.

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Add carrots, chicken legs, diced tomatoes freshly chopped herbs, and spices to the pot.

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Stir to combine and saute for 10 minutes until chicken starts to brown.

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Pour boiled water into the pot and simmer for 15 minutes.

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Remove the cooked chicken legs from the pot and stir in frozen corn and peas, cooking for 5 minutes.

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Shred the chicken on a chopping board with two forks and discard the bones.

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Add shredded chicken back to the pot and stir to combine.

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Serve with fresh parsley as garnish.

Cooking Tips

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www.comfortablefood.com

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LET'S MAKE...

Chicken Vegetable Soup

www.comfortablefood.com

Chicken Vegetable Soup

What you need:

Olive Oil

Garlic

Onion

Celery

Carrots

✓✓✓✓✓✓✓✓

Chicken Legs

Tomatoes

and more...

Sauté the onions, minced garlic, and celery in a large soup pot or Dutch oven with a tablespoon of olive oil for 10 minutes until translucent.

1

Add carrots, chicken legs, diced tomatoes freshly chopped herbs, and spices to the pot.

2

Stir to combine and saute for 10 minutes until chicken starts to brown.

3

Pour boiled water into the pot and simmer for 15 minutes.

4

Remove the cooked chicken legs from the pot and stir in frozen corn and peas, cooking for 5 minutes.

5

Shred the chicken on a chopping board with two forks and discard the bones.

6

Add shredded chicken back to the pot and stir to combine.

7

Serve with fresh parsley as garnish.

Cooking Tips

If you want your soup a bit thicker, mix 1 tablespoon of cornstarch with 1 tablespoon of water and pour it into the soup.

01

Adding chicken stock to the soup instead of water enhances the chicken flavor of the chicken vegetable soup.

02

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