The fresh parsley brightens this delicious, wholesome soup, enhancing its vibrant flavors and adding a touch of freshness. Perfect for any season, this easy recipe is a delightful way to enjoy a nourishing meal with minimal effort.
Ingredients
Chicken Veggie Soup
1 pound chicken bones
1 and 1/2 pounds chicken breast, diced
2 red bell peppers, diced
1 yellow squash, diced
1 large zucchini, diced
1 large onion, diced
1 bundle parsley Parsley, some reserved for garnish
12 cups water
1 tablespoon table salt
1 teaspoon black pepper
Directions
1. Add all the ingredients to a large stock pot and bring to a boil, lower to a simmer and cook for 2-3 hours.
2. Serve garnished with additional fresh chopped parsley.
Recipe by Yocheved Shvarzblat
Photo by Sarah Goldstein
Featured on Kosherdotcom
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