Hearty Chicken Vegetable Soup

Instructions

1. 1

   Place water and chicken thighs in a large pot and bring to a boil. Reduce heat to low and simmer until chicken is tender, about 30 minutes. Skim off any scum that forms on the surface during cooking.

2. 2

   Heat olive oil in a large skillet over medium heat. Add chopped carrots and diced onion, cooking and stirring until they begin to soften, 3 to 4 minutes. Stir in garlic and salt, cooking until fragrant, about 1 minute.
3. 3

   Transfer the carrot-onion mixture to the pot with chicken. Add chicken broth and bring to a boil. Reduce heat to low, cover the pot leaving the lid slightly ajar, and simmer for at least 1 hour or up to 4 hours for deeper flavor.

4. 4

   Remove chicken thighs to a cutting board. Remove and discard skin, bones, and cartilage. Shred the meat using two forks and return it to the pot. Add broccoli, zucchini, and cauliflower. Increase heat to medium-high and bring to a simmer, then reduce to low and cook until vegetables are tender, 20 to 30 minutes.