Close
Prep Time:1 hr 15 minsAdditional Time:15 minsTotal Time:1 hr 30 minsServings:10Yield:10 servingsJump to Nutrition Facts
Prep Time:1 hr 15 minsAdditional Time:15 minsTotal Time:1 hr 30 minsServings:10Yield:10 servings
Prep Time:1 hr 15 mins
Prep Time:
1 hr 15 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)
Ingredients
3poundsbone-in chicken drumsticks and thighs, with skin
¼mediumwhite onion plus 1 diced medium white onion, divided
10cupswater, plus more as needed
4teaspoonskosher salt, divided
2ears corn, husked
1poundrusset potatoes, cut into 1-inch pieces
2medium carrots, cut into 1 inch pieces
2medium chayote squash or yellow summer squash, cut into 1-inch pieces
2cupsgreen beans (1 1/2-inch pieces)
1mediumzucchini, halved lengthwise and sliced into 1/2-inch pieces
1tablespooncorn oil
2largeplum tomatoes, diced
2tablespoonschopped chipotles in adobo sauce
15epazote leaves, chopped (optional)
DirectionsPlace chicken and 1/4 onion in a large pot. Add 8 cups water and 2 teaspoons salt. Bring to a boil and skim off any foam from the surface. Reduce heat to a gentle simmer, cover and cook until the chicken is just cooked through but not yet pulling away from the bone, about 20 minutes. Remove the chicken to a bowl; discard the onion. Reserve the broth.Meanwhile, place corn, potatoes, carrots and squash in a 10- to 12-quart stockpot.Set aside 1/4 cup broth. Add enough water to the remaining broth to equal 10 cups and add to the stockpot with the vegetables. Add the remaining 2 teaspoons salt. Cover and bring to a boil over high heat. Add green beans. Reduce heat to maintain a simmer; cover and cook until the vegetables are slightly tender but not completely cooked, 8 to 10 minutes. Add zucchini. Remove from heat and add the chicken; cover to keep warm.Heat oil in a large skillet over medium heat. Add diced onion and cook, stirring often, until translucent, 4 to 6 minutes. Add tomatoes and cook until softened, about 3 minutes. Stir in mushrooms and the reserved 1/4 cup broth; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Stir in chipotles. Transfer the mixture to the stockpot and stir to combine. Add epazote leaves (if using). Cover and cook the soup over medium-low heat until the vegetables are tender, about 10 minutes more. Serve the soup in large deep bowls.TipsTo make ahead: Refrigerate for up to 3 days.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Place chicken and 1/4 onion in a large pot. Add 8 cups water and 2 teaspoons salt. Bring to a boil and skim off any foam from the surface. Reduce heat to a gentle simmer, cover and cook until the chicken is just cooked through but not yet pulling away from the bone, about 20 minutes. Remove the chicken to a bowl; discard the onion. Reserve the broth.Meanwhile, place corn, potatoes, carrots and squash in a 10- to 12-quart stockpot.Set aside 1/4 cup broth. Add enough water to the remaining broth to equal 10 cups and add to the stockpot with the vegetables. Add the remaining 2 teaspoons salt. Cover and bring to a boil over high heat. Add green beans. Reduce heat to maintain a simmer; cover and cook until the vegetables are slightly tender but not completely cooked, 8 to 10 minutes. Add zucchini. Remove from heat and add the chicken; cover to keep warm.Heat oil in a large skillet over medium heat. Add diced onion and cook, stirring often, until translucent, 4 to 6 minutes. Add tomatoes and cook until softened, about 3 minutes. Stir in mushrooms and the reserved 1/4 cup broth; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Stir in chipotles. Transfer the mixture to the stockpot and stir to combine. Add epazote leaves (if using). Cover and cook the soup over medium-low heat until the vegetables are tender, about 10 minutes more. Serve the soup in large deep bowls.TipsTo make ahead: Refrigerate for up to 3 days.
Place chicken and 1/4 onion in a large pot. Add 8 cups water and 2 teaspoons salt. Bring to a boil and skim off any foam from the surface. Reduce heat to a gentle simmer, cover and cook until the chicken is just cooked through but not yet pulling away from the bone, about 20 minutes. Remove the chicken to a bowl; discard the onion. Reserve the broth.
Meanwhile, place corn, potatoes, carrots and squash in a 10- to 12-quart stockpot.
Set aside 1/4 cup broth. Add enough water to the remaining broth to equal 10 cups and add to the stockpot with the vegetables. Add the remaining 2 teaspoons salt. Cover and bring to a boil over high heat. Add green beans. Reduce heat to maintain a simmer; cover and cook until the vegetables are slightly tender but not completely cooked, 8 to 10 minutes. Add zucchini. Remove from heat and add the chicken; cover to keep warm.
Heat oil in a large skillet over medium heat. Add diced onion and cook, stirring often, until translucent, 4 to 6 minutes. Add tomatoes and cook until softened, about 3 minutes. Stir in mushrooms and the reserved 1/4 cup broth; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Stir in chipotles. Transfer the mixture to the stockpot and stir to combine. Add epazote leaves (if using). Cover and cook the soup over medium-low heat until the vegetables are tender, about 10 minutes more. Serve the soup in large deep bowls.
Tips
To make ahead: Refrigerate for up to 3 days.
Originally appeared: EatingWell Magazine, Soup Cookbook
Rate ItPrint
Nutrition Facts(per serving)258Calories11gFat20gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
