Absolutely Wonderful Chicken Vegetable Soup

Ingredients

• Servings: 15
• 1 whole chicken
• 1 onion, sliced
• 2 cloves garlic, minced, or more to taste
• 10 roma (plum) tomatoes, quartered
• 7 carrots, chopped
• 4 potatoes, chopped
• 3 zucchinis, chopped
• 3 yellow squash, chopped
• 1 large green bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 large red bell pepper, chopped
• 1 chayote squash, chopped
• 2 tablespoons chopped fresh cilantro, or to taste (optional)
• 1 tablespoon tomato bouillon with chicken flavoring (such as knorr®)

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 15 mins


• put chicken, onion, and garlic in a large stockpot with enough water to cover; bring to a boil. cook until the chicken is no longer pink at the bone and the juices run clear, about 1 hour. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c). drain and reserve liquid. set chicken aside to cool. remove and discard bones from chicken. chop the chicken meat.
• put tomatoes in a large stockpot with enough water to just cover; add carrots, potatoes, zucchinis, yellow squash, green bell pepper, yellow bell pepper, red bell pepper, and chayote squash. bring the water to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.
• pour reserved chicken stock into the pot. stir chopped chicken, cilantro, and tomato bouillon into the liquid. bring the mixture to a simmer and cook another 15 to 20 minutes.