This chicken wing and vegetable soup combines tender chicken wings, carrots, celery, onions, chicken broth, and fresh parsley into a comforting homemade soup. As the wings simmer, they add rich flavor to the broth before the meat is shredded back into the pot.
It’s a simple, hearty meal that’s perfect for colder days and a great way to get even more out of a package of chicken wings.
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1. Pat dry 1.5 lb chicken wings, separate at joints.
2. Heat 1 tbsp olive oil in large pot over medium-high heat until shimmering.
3. Add wings in single layer, brown 5-6 minutes per side until golden and internal temp 175°F. Remove wings and set aside.
4. Add 1 cup diced carrots, 1 cup diced celery, and 1 cup diced onions to pot. Sauté 5 minutes until vegetables soften and onions are translucent.
5. Add 6 cups chicken broth and bring to boil.
6. Return wings to pot, reduce heat to medium-low, simmer 20 minutes until flavors meld and wings are tender.
7. Remove wings, shred meat off bones, discard bones.
8. Return shredded meat to soup, stir and heat through 2 minutes.
9. Finish with 2 tbsp chopped fresh parsley.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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