tastes better the next day


  • 6 boneless skinless thighs
  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • 1 can stewed tomatoes
  • 1/2 bag frozen corn
  • 1 bunch bok choy or other leafy green, chopped
  • 6 cups chicken stock
  • 2 carrots
  • salt and pepper to taste


Boil chicken until cooked through and cut into bite size pieces. slice carrots and put in large pot with stock and cook through. Put in all other ingredients. Simmer until other vegetables cooked through (about 40 minutes). salt & pepper to taste.


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Submitted 6/13/05.
Source: self
Submitted By: Mechelle Randall
vegetable chicken soup