Bring water to a boil, and add chicken legs. Let it come back up to a boil, then turn it down to low. Let simmer for about an hour.
Strain broth into a pitcher and reserve chicken legs. Add a little olive oil to the pot and add carrots, bell pepper, garlic and onion. Add a little salt and pepper, and saute until the onions are translucent. Add zucchini and tomato. Cook about another minute, and then add broth. Cover and bring down to a simmer and add basil and oregano.
Meanwhile, remove meat from the chicken legs and add to pot. Simmer anywhere from 30-60 minutes, and serve with pasta or crusty bread.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.