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.
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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