Description
A comforting and hearty soup made with tender chicken and fresh vegetables, perfect for cozy gatherings.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 6 chicken legs
- 1 yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, minced
- 1 teaspoon dried oregano
- 2 bay leaves
- 8 red potatoes, cut into 1” chunks
- ½ cup barley
- 29 ounces canned diced tomatoes (do not drain)
- ½ pound green beans, cut into 1” pieces
- 2 zucchini, cut into half moons
- 1 cup frozen green peas
Instructions
- Melt the butter in a large soup pot over medium heat until it bubbles invitingly.
- Add the chicken legs, letting them sizzle and brown on all sides for about 5–7 minutes, then set aside.
- Sauté diced onion, carrots, and celery for about 5 minutes, then stir in minced garlic for an additional minute.
- Return the browned chicken to the pot, pour in chicken broth, and add salt, pepper, thyme, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat to simmer for 30 minutes.
- Add red potatoes and barley, simmer for an additional 20 minutes until tender.
- Stir in diced tomatoes, green beans, and zucchini, cooking for another 10 minutes.
- Remove chicken, shred meat off the bones, and return to the soup.
- Add frozen peas, cooking for 2–3 minutes. Adjust seasoning as desired.
- Ladle into bowls and enjoy with crusty bread or crackers.
Notes
Make ahead a day in advance to enhance flavors. Can be easily adapted with different proteins or vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 90mg