This is my most favorite chicken vegetable soup. This recipe makes large batch, enough for 10 servings, so it is perfect to freeze half and have it again.
I found a few tricks that helps make this recipe great. The first is using chicken broth instead of water to boil the chicken. This adds so much more flavor to the broth and gives the soup a solid, flavorful base.
Second, using boneless chicken thighs instead of chicken breasts. The fattier chicken thighs don’t get dry when you cook them and you don’t have to worry about overcooking either. Feel free to use bone-in chicken thighs too, just know that this may add to prep time since you have to remove the bone before shredding the chicken.
- 8 cups chicken broth, sugar-free (read your ingredients)
- 4 chicken thighs, boneless or bone-in are fine
- 1 bunch spinach
- 1 bunch cilantro
- 1 tsp salt
- 1 tsp pepper
- 1 bay leaf
- 1 bag of frozen broccoli florets
- 1 bag of frozen green beans
- 1 bag of frozen carrots
- Pour the broth in a large pot and bring the broth to a slow simmer over medium-high heat.
- Add the chicken thighs to the simmering broth and boil for 30 minutes.
- While the chicken is cooking, chop the spinach and cilantro.
- Once chicken is cooked, remove the chicken from the broth, and let the thighs cool on a cutting board.
- Add the spinach, cilantro, salt, pepper, bay leaf and frozen broccoli, green beans and carrots to the pot.
- Reduce the heat to medium and let the vegetables simmer for 10 minutes.
- While the vegetables are simmering, chop up the chicken thighs.
- Add the chicken back into the pot, turn the heat off and serve.
- Garnish with sliced avocado, jalapenos and cilantro.
Freeze for Later:
Freeze fully cooked soup in an air-tight container or Ziploc freezer bag for up to two weeks.
For other freezer friendly meals, check out the recipes below.