Breastfeeding Friendly Chicken Vegetable Soup
Total time1 hr 5 min
Prep time20 min
Cook time45 min
5.0(17)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 1 medium zucchini, halved lengthwise and sliced ½-inch thick
- 1 ½ lb bone-in, skin-on chicken thighs
- 6 cups chicken bone broth
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.
- 2
Add the turmeric, thyme, and oregano and stir to coat the aromatics, about 30 seconds.
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