Chicken soup is a classic dish that is both comforting and versatile. It can be found in various forms across cultures, each with its own unique blend of spices and ingredients. For example, in an Indian version of chicken soup, you might find cumin, turmeric, coriander leaf, and cardamom. It is also commonly used as a go-to meal when someone is feeling under the weather. However, a good chicken soup needs no reason to be enjoyed! This one pot chicken soup recipe is particularly special to me as it comes from my family’s kitchen. Every single time my husband and I return home, my father-in-law never fails to make this soul comforting one pot chicken soup for the whole family as part of our meal rotation. Thus, a special thank you and shout out to my father-in-law for this one pot chicken recipe. Additionally, this one pot chicken soup recipe is both convenient and flavorful. By cooking all the ingredients together in one pot, there is fewer dishes to clean up and a chicken soup that’ s packed with flavour!. Finally, if you would like to make this one pot chicken soup recipe plant-based, go ahead and omit the chicken. Use vegetable broth for the base of the soup and replace the chicken stock cube for vegetable stock cube instead.
STEPS ON MAKING ONE POT CHICKEN SOUP
This one pot chicken soup recipe simple yet incredibly delicious and healthy. Here’s what is needed to make this recipe along with the steps:
One Pot Chicken Soup:
- whole chicken legs (bone in)
- carrots
- leek
- zucchini
- mushrooms
- green beans
- vermicelli (for soup)
- brussels sprouts
- white onion
- red onion
- chicken stock
- water
To start, place the whole chicken legs in a pot and cover them with water. Add a pinch of salt and bring the pot to a boil over medium heat. Cook the chicken for 1 hour. As the chicken cooks, you may notice foam or scum forming on the surface of the water. Be sure to remove this with a spoon to keep the soup clear. While the chicken cooks, prepare the onions by peeling and slicing them. In a separate pan, heat oil over medium heat. Once hot, add the onions and sauté until they are slightly browned. This will add a rich, caramelized flavor to the soup.
When the onions have reached the desired color, remove them from the heat and set them aside.
Once the chicken has finished cooking, remove the pot from heat and carefully transfer the whole chicken legs to a cutting board. Reserve the pot of water that the chicken was cooked in for later use as the base for the soup. Using a sharp knife and fork, carefully shred the chicken meat from the bones and collect it in a bowl. Set the shredded chicken aside to use later in the recipe.
Next, prepare all the vegetables. Begin by peeling and dicing the carrots into small, even ¼ inch cubes. Then, slice the mushrooms into thick, uniform pieces. Carefully remove the buds from the brussels sprouts, and peel the first outer layer. Following that, peel the zucchini and dice it into ½ inch cubes. Trim both ends of the green beans and chop them into bite-sized pieces. Once all the vegetables are prepared, gather them in a bowl and set them aside.
Return the pot containing the water in which the chicken was boiled and place it on medium heat. Add in 1-2 cups of water, if needed, along with the sauteed onions, prepared vegetables, shredded chicken meat, and chicken stock. Allow the mixture to simmer for 5 minutes.
Lastly, break the vermicelli into small pieces with your hands and add it to the soup. Cook for an additional 10 minutes or until the vegetables are tender to your liking.
Serve the soup on it’ s own or with your preferred bread.
Enjoy!
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One Pot Chicken Soup
- PREP TIME: 10 min.
- COOK TIME: 80 min.
- TOTAL TIME: 90 min.
- YIELD: 2-3 servings
DIFFICULTY:
INGREDIENTS
- 2 whole chicken legs (bone-in)
- 2 tablespoon of vegetable oil
- 1 medium sized brown onion
- 1 medium sized red onion
- 1 zucchini
- 1/2 leek
- 2 carrots
- 100 grams of brown mushrooms
- 100 grams of green beans
- 100 grams of brussels sprouts
- 100 grams of vermicelli
- 1 chicken stock cube
- 1-2 cups of water (if needed)
- A pinch of salt
INSTRUCTIONS
- Begin by simmering the whole chicken legs in a pot of lightly salted water for 1 hour. Be sure to remove any scum that forms on the surface for a clear broth. (see Note 1)
- While the chicken cooks, prepare the onions by slicing them and sautéing until lightly browned. Once cooked, remove from heat and set aside. Remove the cooked chicken from the pot and shred the meat, saving the broth for later use (see Note 2)
- Next, prepare the vegetables. Begin by peeling the carrots and dicing them into ¼ inch pieces. Next, slice the mushrooms into thick slices. Cut the buds of the brussel sprouts and peel the first outer layer. Peel the zucchini and dice it into ½ inch pieces. Finally, cut both ends of the green beans and chop them into bite-sized pieces. Gather all your prepared vegetables in a bowl and set aside. (see Note 3)
- Once all vegetables are prepared, add them to the pot of chicken broth along with sautéed onions, chicken meat, and chicken stock. Cook for an additional 5 minutes.
- Lastly, add crushed vermicelli to the pot and cook for another 5 minutes or until vegetables are tender. Serve as it is or with your preferred bread.
- Enjoy!
NOTES
- Cooking chicken with bones in provides more flavor to the soup and keeps the chicken juicy.
- The skin on the chicken can be added to the soup, but it can also be omitted if desired.
- The listed vegetables can be substituted with other options such as potatoes, cabbage, celery, corn, broccoli, kale, radish, and asparagus. If using vegetables that require more cooking time, add them in during the second half of cooking the chicken.
NUTRITION FACTS
Total Fat: 49.5 mg
Sodium: 1157.03 mg
Dietary Fiber: 9.33 mg
Protein: 47.89 g
Vitamin C: 73.99 mg
Cholesterol: 197.55 mg
Carbohydrates: 63.85 g
Sugars: 12.16 g
Vitamin A: 3102.93 mcg
Iron: 8.03 mg
Daily values based on a 2,000 calorie diet.