Chicken and Vegetable Soup
Ready In: 55 mins
Serves: 12
Ingredients
- 3 cups potatoes, peeled and cut into ½ inch cubes
- 2 1⁄2 cups sliced carrots
- 1 (10 ounce) box frozen spinach or 1 (10 ounce) box kale
- 2 cups onions, cut into thick wedges
- 2 cups frozen green peas
- 6 chicken legs
- 8 cups water
- 6 chicken bouillon cubes
Directions
- Place chicken, water and bouillon cubes in a 6-qt pot.
- Bring to a boil, reduce heat, cover and simmer for 1 hour.
- Take out chicken legs and set aside.
- Stir in carrots, potatoes, spinach, onion and peas.
- Return to a boil then reduce heat and simmer for 35 minutes or until all vegetables are tender.
- While the soup is cooking, remove skin from chicken legs.
- Remove meat from bones and shred.
- Add to soup and cook for 5 more minutes.
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