There’s nothing like soup season and there’s nothing like homemade chicken soup. This is my recipe for My Favorite Chicken and Vegetable Soup. I think that I must make this soup at least weekly and it’s always welcome, especially on cold windy days.
Ingredients
- 1/2 medium onion very finely chopped
- 2 carrots peeled and diced into small dice
- 2 parsnips peeled and diced into small dice
- 1/2 bunch parsley chopped
- 1 tbsp vegetable oil or shortening
- 4 whole skinless, boneless chicken thighs
- 1 1/2 tbsp chicken bouillon granules or vegeta stock powder
- 3-4 cups water
Instructions
- Gather all ingredients before starting the recipe.
- Heat 1 tbsp vegetable oil or shortening in a stock pot over medium high heat.
- Peel and chop 1/2 medium onion and add to stock pot, cover and sauté for 2-3 minutes until the onions become soft.
- Add 2 carrots peeled and diced into small dice and 2 parsnips peeled and diced into small dice and add 1/2 bunch parsley chopped to onions.
- Stir to combine, cover with a lid and cook for another 3-4 minutes.
- Cut 4 whole skinless, boneless chicken thighs into strips.
- Add to vegetable mixture and stir to combine, stir again to coat the vegetables and chicken and add 1 1/2 tbsp chicken bouillon granules or vegeta stock powder and stir.
- Add 3-4 cups water. Bring the soup to a boil, then turn it down to medium low and simmer for about 30 minutes, or until the chicken and the vegetables are cooked.
