Chicken Vegetable Soup

Components:

1. Two tsp olive oil
2. One medium onion, finely sliced
3. two minced garlic cloves
4. three sliced medium carrots
5. two celery stalks, cut
6. One sliced red bell pepper (optional)
7. One cup of finely chopped green beans
8. One cup of frozen peas
9. One cup of fresh or frozen corn kernels
10. One cup of diced and peeled potatoes (optional)
11. Two cups of cooked chicken, chopped or shredded (for ease, use rotisserie chicken)
12. Six cups of chicken broth (for a lighter version, use vegetarian broth)
13. A single tsp of dried thyme
14. One tsp of dehydrated rosemary
15. One bay leaf
16. To taste, add salt and black pepper.
17. Two tablespoons of finely chopped fresh parsley (for garnish)
18. One tablespoon of lemon juice (optional, to add a little zing)

Guidelines:

Cook the Veggies:

• In a big pot, warm the olive oil over medium heat.
• Add the chopped onion and simmer for 3–4 minutes, or until softened.
• Add the minced garlic and simmer, stirring, for a further minute or until fragrant.

Include Veggies:

• To the pot, add the celery, carrots, and red bell pepper, if using. Cook, stirring regularly, until the veggies begin to soften, about 5 minutes.
• Add the seasonings and broth.
• Add the bay leaf, dried rosemary, and dried thyme after adding the chicken broth.
• After giving it a quick stir, bring the mixture to a boil.

Reduce:

• After lowering the heat to low, simmer the soup for ten minutes or so.
• Add the diced potatoes (if using), corn, green beans, and peas. Simmer for a further 10 to 15 minutes, or until the potatoes are fully cooked and the veggies are soft.

Include Chicken:

• After adding the cooked chicken, let it a good five minutes to warm through.

Time of Year and End:

• From the soup, remove the bay leaf.
• To taste, add salt and black pepper for seasoning.
• For extra flavor, stir in the lemon juice (if using) and fresh parsley.

Serve:

• Spoon the soup into warmed dishes. For a full supper, you may serve it with some crusty bread or a side salad.

The Ideal Chicken and Vegetable Soup Recipe:

• Options for Chicken: Cook your own chicken breasts or thighs and shred or cube them, or use rotisserie chicken for a quick fix. Skinless, bone-in chicken thighs also give the soup a great deal of flavor.
• Variations with Vegetables: Feel free to add or substitute any of your preferred vegetables. Zucchini, potatoes, and spinach are excellent additions.
• Broth: If at all feasible, use homemade chicken broth for a deeper taste. Broth from the store also works well. Depending on the sodium level of your broth, adjust the salt.
• Thinning the Soup: You can puree some of the soup with an immersion blender or a standard blender and then put it back in the pot if you would like it thicker.

This soup made with chicken and vegetables is filling, healthy, and ideal for a chilly evening. Savor the richness and warmth of this traditional dish!