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Chicken and Vegetables Soup
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Nutrient-rich chicken soup with Brussels sprouts, cauliflower, asparagus, and carrots. Cozy, comforting, and satisfying.
Ingredients:
  • 1 whole onion, peeled
  • 6 chicken drumsticks
  • 0.33333334326744 head cauliflower, chopped
  • 1 pound Brussels sprouts, trimmed and chopped
  • 0.5 pound baby carrots, chopped
  • 1 pound fresh asparagus spears, trimmed and chopped
  • 1 (32 ounce) package fat-free chicken broth
  • 0.5 teaspoon garlic powder
  • 1 teaspoon salt-free seasoning blend
  • 0.25 cup uncooked long grain white rice
  • 1 bunch fresh dill weed
Instructions:
  • In a pot, combine the onion and chicken with enough cold water to cover. Add salt and bring to a boil. Simmer for 30 minutes until the chicken meat is tender. Remove chicken, keeping the water. Discard the onion. Shred the chicken, chop it, and return it to the pot. Discard the bones.
  • Add the cauliflower, Brussels sprouts, baby carrots, and asparagus to the pot, then pour in the chicken broth. Season with garlic powder and salt-free seasoning blend. Bring to a boil, then simmer on low for 40 minutes.
  • Combine the rice in the pot and simmer for 20 minutes until tender. Stir in the dill 5 minutes before serving the soup.

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