Chicken and Vegetable Soup

This delightful chicken and vegetable soup is a comforting dish perfect for any season. Packed with vibrant vegetables and tender chicken, it provides a nourishing meal that's both hearty and healthy. The soup starts with simmered chicken thighs to create a flavorful broth, which is then enhanced with a variety of fresh vegetables including cauliflower, potatoes, carrots, and bell peppers. The addition of aromatic spices like thyme and bay leaf elevates the taste to another level. This recipe strikes a balance between wholesome ingredients and rich, savory flavors, making it a favorite for both families and food lovers alike. The soup is further garnished for added flavor and presentation with hard-boiled eggs and fresh parsley. Easy to prepare in just an hour, it serves as a perfect dish for a cozy dinner or a make-ahead meal for the week. Whether you're hosting guests or enjoying a quiet night at home, this soup is bound to impress and satisfy. Serve it with a slice of crusty bread or enjoy it on its own, and you'll have a delightful meal ready for any occasion.

Ingredients

Main Ingredients

4 chicken thighs
1 bell pepper
1 cauliflower
2 potatoes
2 carrots
2 tomatoes
1 onion
100 g green peas
1 bay leaf
Boiled egg for serving
Fresh parsley for serving

Spices and Other Ingredients

A pinch of thyme
Salt to taste
Pepper to taste
Vegetable oil
Water

Preparation Time

Total Time: 60 minutes (Prep and Cook)

Step-by-Step Instructions

Begin by placing the chicken thighs in a pot and cover with 2 liters of water. Bring to a boil, skim the surface, and then let it simmer gently for 30 minutes.
While the chicken is cooking, finely chop the onion and lightly sauté it in vegetable oil until golden. Set aside.
Chop the bell pepper, carrots, and potatoes into bite-sized pieces.
Remove the cooked chicken from the broth, detach the meat from the bones, cut into chunks, and return it to the pot.
Add the chopped potatoes, carrots, bell pepper, sautéed onions, salt, and pepper. Let the mixture cook for about 10 minutes.
Divide the cauliflower into small florets and add them to the soup along with diced tomatoes, green peas, bay leaf, and thyme.
Continue to simmer for an additional 10 minutes, allowing the flavors to meld together.
Turn off the heat and adjust seasoning as needed, adding more salt or pepper to taste.
For serving, place slices of boiled egg and sprigs of fresh parsley on top of each bowl.

Tips

**Use fresh, in-season vegetables** for the best flavors in your soup.
**Substitute chicken thighs with breast** if a leaner option is preferred.
**Add a squeeze of lemon juice** before serving for a zesty kick.

Nutritional Information

Approximate per serving: 250 calories, 12g protein, 5g fat, 30g carbs.

Variations

For a vegetarian version, replace chicken with chickpeas or tofu.
Include additional vegetables such as zucchini or legumes for added texture and flavor.

Serving Suggestions

Pair the soup with crusty bread or garlic toast for a complete meal.
Serve with a side of green salad for added freshness.

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