Chicken and Vegetable Soup
Hearty chicken and vegetable soup recipe with veggies, herbs, and chicken wings. A simple, healthy, traditional soup that tastes like home.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 3 small potatoes, cubed
- 2 large zucchinis, sliced
- A generous handful of cubed pumpkin
- 3 celery stalks, sliced (with leaves if possible)
- 1 bunch fresh parsley
- 2 garlic cloves, sliced
- 6 chicken wings (or other bone-in, skin-on chicken pieces)
- 1 heaping teaspoon salt, or to taste
- Black pepper, to taste
- Optional: 1 tablespoon chicken bouillon or use vegetable/chicken stock instead of water
- Water, enough to cover the vegetables (about 2 liters or more, depending on pot size and thickness preference)
- Noodles, cooked separately for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté for about 5 minutes until soft and fragrant.
- Add carrots and celery, cook for 2 minutes, then add potatoes and cook another 2 minutes.
- Add garlic, then add pumpkin and zucchini last.
- Add chicken, parsley, salt, pepper, and water (or stock) to cover everything.
- Bring to a boil, then lower the heat and simmer gently for 45 to 90 minutes.
- Remove the chicken, separate the meat from the bones, and return it to the soup.
- Taste and adjust seasoning if needed.
- Cook noodles separately and add them to each bowl when serving.
