Chicken Vegetable Soup

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Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Fresh oregano Medium Brush Stroke Salt & Pepper Medium Brush Stroke Chicken legs Medium Brush Stroke Frozen corn Medium Brush Stroke Celery stalk Medium Brush Stroke Carrots Medium Brush Stroke Garlic Medium Brush Stroke Tomatoes Medium Brush Stroke Frozen peas Onion Fresh thyme Fresh parsley

How to make

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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.

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Cooking Tips

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www.comfortablefood.com

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Chicken Vegetable Soup

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