Vegetable Chicken Soup
Equipment
Ingredients
Main Ingredients
tomatoes (fresh)
3 piece
onion (fresh)
0.5 piece
carrot (fresh)
0.5 piece
potatoes (fresh)
2 piece
bell pepper (fresh)
0.5 piece
zucchini (fresh)
0.5 piece
chicken breast (raw)
1 piece
lemon slices (fresh)
2 slice
garlic cloves (fresh)
3 clove
Broth
water
1000 ml
Herbs & Spices
dill (fresh, chopped)
2 tbsp
parsley (fresh, chopped)
2 tbsp
paprika (ground)
0.5 tsp
turmeric (ground)
1 tsp
salt
1 tsp
black pepper (ground)
0.5 tsp
Instructions
Prepare vegetables
Wash and cut all vegetables into bite-sized pieces
Prepare chicken
Cut chicken breast into small cubes
Sauté aromatics
Heat oil in a pot and sauté onion and garlic until fragrant
Add chicken
Add chicken pieces and cook until they turn white
Add water and bring to boil
Pour water into the pot and bring to a boil
Add vegetables
Add potatoes, carrots, bell pepper, zucchini and tomatoes to the pot
Simmer the soup
Reduce heat and simmer for 15 minutes until vegetables are tender
Season with spices
Add paprika, turmeric, salt and pepper, stir well
Add fresh herbs and lemon
Stir in fresh dill and parsley, add lemon slices
Serve hot
Ladle soup into bowls and serve immediately
Original recipe
Storage
Store in airtight containers. Soup may thicken when refrigerated - add a little water when reheating
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