Homemade Chicken & Veggie Soup

Homemade Chicken & Veggie Soup

Time for a simple fall dinnertime solution! This homemade chicken soup is sure to hit the spot after a long day – a short prep and a long stay in the oven is all that’s between you a some yummy homemade chicken soup.

Here’s what you’ll need for this recipe ::

  • boneless skinless chicken thighs
  • 4-5 carrots
  • ½ red onion
  • 5-6 stalks of celery
  • Italian parsley 
  • dill
  • bay leaf
  • country style dijon mustard
  • cornstarch
  • 1 t hot sauce (optional)
  • Lawry’s seasoning blend
  • salt & pepper
  • water

If you have time to trim the chicken thighs of any extra fat, you can do that before adding it to the pot. If not, you can skim extra fat off of the surface of the soup after cooking is complete. 

Chop all veggies and herbs and add them to the pot with the chicken.

In a large liquid measuring cup, combine seasonings, mustard and cornstarch. Add 28 oz water and stir to combine. Pour over the chicken & veggies.

Cover and place in the preheated, 275° oven fro 6 hours.

When cooking time is complete, remove from the oven and add additional salt and pepper if desired.

Serve with noodles or mashed potatoes – or by itself!

Simple, comforting home cooked chicken & veggie soup for the dinnertime win!

Homemade Chicken and Veggie Soup
Serves 10
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Prep Time
15 min
Cook Time
6 hr
Prep Time
15 min
Cook Time
6 hr
42 calories
5 g
16 g
1 g
3 g
0 g
149 g
305 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
149g
Servings
10
Amount Per Serving
Calories 42
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 16mg
5%
Sodium 305mg
13%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
5%
Sugars 2g
Protein 3g
Vitamin A
95%
Vitamin C
7%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. boneless skinless chicken thighs
  2. 4-5 carrots, chopped
  3. ½ red onion, diced
  4. 5-6 stalks of celery, chopped
  5. 6 T chopped fresh Italian parsley
  6. 4 T chopped fresh dill
  7. 1-2 bay leaf
  8. 1 t country style dijon mustard
  9. 3 T cornstarch
  10. 28 oz water
  11. 1 t hot sauce (optional)
  12. 2 t Lawry's seasoning blend
  13. 1 t salt
  14. 1 t pepper
Instructions
  1. Preheat oven to 275°. If you have time to trim the chicken thighs of any extra fat, you can do that before adding it to the pot. If not, you can skim extra fat off of the surface of the soup after cooking is complete.
  2. Chop all veggies and herbs and add them to the 7-9 qt dutch oven with the chicken.
  3. In a large liquid measuring cup, combine seasonings, mustard and cornstarch. Add 28 oz water and stir to combine. Pour the cornstarch liquid mixture over the chicken.
  4. Cover and place in the preheated, 275° oven fro 6 hours.
  5. When cooking time is complete, remove from the oven and add additional salt and pepper if desired.
  6. Serve with noodles or mashed potatoes - or by itself!
  7. Serves 10
Adapted from Food for a Year
beta
calories
42
fat
1g
protein
3g
carbs
5g
more
Adapted from Food for a Year
Food for a Year: https://foodforayear.com/

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Filed Under: gluten-free, main dish
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