How To Make Vegetable Chicken Broth Soup

How To Make Vegetable Chicken Broth Soup

One of the most delicious classic soups, this Chicken broth soup includes a savory broth-based that’s absolutely perfect to make for an enjoyable evening light meal.

Course Dinner

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Servings

Calories 297kcal

Author Savory Thoughts

Equipment

Large Saucepan

Ingredients

2 Large Russet Potatoes
6 Skinless and Boneless Chicken Thighs
4 tbsp. Olive Oil
16 Oz. Store Bought Mirepoix Mix
2 Garlic Cloves; Chopped
8 Cups Water
⅓ Cup White Wine Vinegar
Salt and pepper to taste
6 Oz. Fine Egg Noodles
Juice From 1 Lemon

Instructions

Peel and dice the potatoes then transfer to a bowl filled with water to until ready to use.
Clean, wash, and cut the chicken into bite size pieces. Pat dry and lightly season with salt and pepper. Mix well and set aside.
Over medium high heat, heat the 2-tablespoon oil. Then add the chicken. Stir a few times to avoid sticking at the bottom. Cook for about 8 minutes. Do not let the chicken brown.
Then add the Mirepoix Mix. Mix well then add the chopped garlic. Cook for an additional 5 minutes (stirring occasionally to avoid sticking). Then deglaze with the White wine vinegar.
Next, add the water and season with salt and pepper to taste. Mix well, cover, and cook on medium heat for about 15 minutes.
Next, add the noodles and fresh lemon juice. Cover and simmer for about 10 minutes on medium low heat and enjoy.

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

Calories are estimated per serving.

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Nutrition