Austin's Chicken Soup

Prep Time:
10 minutes
Cook Time
55 minutes
Serving Size
2 cups
16 cups water
3 lbs. chicken thighs with bones, skinless
½ onion, whole
6 cloves garlic, whole
4 potatoes (about 1.5 lbs), quartered
1 cup chopped carrots
1 cup chopped celery
1 tablespoon tomato paste
1 tablespoon minced chipotle chiles in adobo sauce
1 teaspoons salt
1 teaspoon ground cumin
4 cups sliced cabbage


  1. In a large stock pot add water, chicken thighs, garlic and onion cook on medium high
  2. heat for 45 minutes or until chicken reads an internal temperature of 165˚ F
  3. Remove onion, garlic, and chicken. Allow chicken to cool and then shred using
  4. a fork.
  5.  While chicken is cooling, add potatoes, carrots, celery, seasoning, and cover pot  
  6.  Add chicken back to soup along with cabbage Reduce the heat, and simmer until
  7.  vegetables are tender (about 10 minutes). Removed from heat and serve



Recipe modified by CHOICES Nutrition Education Program

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