Mom’s Chicken Veggie Soup


I love when my mom makes this soup. This is comfort food at it’s best and very easy to make. Mom uses cornish game hen and whatever vegetables she has in the refrigerator. Here was today’s version:

Chicken Veggie Soup

  • 4-5 cups of water
  • 1 tsp olive oil
  • 1 cornish game hen, gizzards removed and cut in several pieces
  • 4 zucchini, cut into spears
  • 2 chayote squash, skin removed and cut into chunks
  • 2 carrots, sliced
  • 2 pieces malanga root (similar to taro root), cut into chunks
  • 1 piece yucca root, cut into chunks
  • 1/2 head of cabbage, sliced
  • 1 can of soy beans
  • 1 can tomato sauce
  • 1 tablespoon apple cider vinegar
  • salt to taste
  • fresh oregano
  • lemon wedges

In a stockpot over medium-high, heat olive oil and add the hen, brown on all sides. Once chicken is browned, add 4 cups of water to stock pot over medium heat. Season with salt, apple cider vinegar and tomato sauce. Add  root vegetables and carrots. Let it simmer for 15-20 minutes. Lower temp to low heat, add zucchini, chayote, soy beans and cabbage and let it simmer for an additional 15 minutes (or until you feel chicken and veggies are cooked to your liking).

Add fresh oregano and squeeze fresh lemon juice once you serve.  (don’t skimp on the fresh oregano it really adds great flavor)

🙂

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