Chicken Vegetable Recipe

Brown chicken

Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Pat the chicken pieces dry, season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then add to the pot. Brown 2–3 minutes per side until golden (they do not need to be cooked through). Remove chicken and set aside.

Build stock

Lower heat to medium. Add 1 cup of diced onion (from Vegetable section) to the pot and sweat for 3–4 minutes until translucent. Pour in chicken stock and 2 cups water, add bay leaves and remaining salt and pepper, return browned chicken to the pot. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 20–25 minutes until chicken is cooked through and flavors are combined.

Shred chicken

Remove the chicken to a cutting board. When cool enough to handle, discard bones (if used) and shred or chop meat into bite-sized pieces. Return shredded chicken to the pot.

Prepare vegetables

While the stock simmers, prep carrots, celery, remaining onion, zucchini, garlic, and parsley as listed in the ingredients.

Cook vegetables

With the shredded chicken back in the pot and the soup at a gentle simmer, add sliced carrots and celery. Simmer 8–10 minutes until carrots begin to tenderize. Add zucchini and minced garlic and simmer an additional 4–5 minutes until zucchini is tender but not mushy.

Add parsley

Stir in chopped parsley and simmer 1 minute to wilt and release aroma. Taste and adjust seasoning with additional salt and pepper if needed.

Brighten and serve

Remove and discard bay leaves. Stir in fresh lemon juice to brighten the soup. Ladle the soup into bowls, garnish with the extra parsley, and serve immediately with warmed homemade pita on the side.

To warm homemade pita: wrap pitas in foil and place in a 350°F (175°C) oven for 8–10 minutes or warm individually in a dry skillet 30–45 seconds per side until pliable and slightly puffed.