The last 10 days have not been easy. My family and I have been recovering from Covid and some more difficult than others. My kids each felt it differently as did I. For me it was just like having the flu. The easy part, however, was throwing together this nutritious soup. We loved it so much, especially me since it was toss in the pot and walk away.
I used the standard triage of onion, celery and carrot (with a little antimicrobial garlic thrown in for good measure of course). Once those were sauteed in a little olive oil, I tossed in the chicken legs, broth, water, salt, pepper and bay leaves. THAT IS IT. Cover your pot and walk away to relax for an hour.
You can add in rice or a small pasta but for some reason, I wanted to keep it as light as possible. Nothing too heavy, that way my body easily digests. I topped it with some additional black pepper and fresh parsley.
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Easy Chicken Vegetable Soup
- 1 tbs olive oil
- 1/2 large onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 5 chicken legs
- 2 bay leaves
- salt and pepper to taste
- 4 cups low sodium chicken broth
- 4 cups water
- In a large pot, heat your oil on medium high. Add in your carrot, onion and celery and sauté for a few minutes. Toss in the garlic and stir until fragrant – about 30 seconds. Next add in the chicken legs, bay leaves, salt and pepper to taste, broth and water. Bring to a boil and then reduce your heat to low to simmer. Cover the pot and let the soup cook for 1 hour.
- Remove the bay leaves and chicken legs from the pot and then separate the meat from the bones. Transfer the meat only back to the pot. Taste the soup and adjust the salt and pepper if necessary.