Chicken and Vegetable Soup

1. 1

   Place chicken, water and bouillon cubes in a 6-qt pot.

2. 2

   Bring to a boil, reduce heat, cover and simmer for 1 hour.

3. 3

   Take out chicken legs and set aside.

4. 4

   Stir in carrots, potatoes, spinach, onion and peas.

5. 5

   Return to a boil then reduce heat and simmer for 35 minutes or until all vegetables are tender.

6. 6

   While the soup is cooking, remove skin from chicken legs.

7. 7

   Remove meat from bones and shred.

8. 8

   Add to soup and cook for 5 more minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.