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Chicken and Vegetable Soup
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Source: https://recipheon.com/en/recipes/soups/chicken-and-vegetable-soup
About this recipe
Chicken and vegetable soup is a light yet substantial broth-based soup with chicken breast, carrot, zucchini, and peas. The chicken adds protein and makes the soup more filling, while the vegetables bring natural sweetness, color, and a mild flavor. Because zucchini softens quickly, avoid cooking it too long so it retains its texture. This is a good choice for an everyday lunch when you want a more substantial vegetable soup.
Ingredients
200 g chicken breast
1 carrot
1 zucchini
900 ml broth
1 handful of peas
Steps
Cut the chicken breast into small cubes, the carrot into thin slices, and the zucchini into half-moons. Measure out the peas separately, as they only need to be added near the end of cooking.
Bring the broth to a boil, add the chicken and carrot, then reduce the heat. Simmer gently for 12–15 minutes, until the meat is nearly cooked and the carrot starts to soften.
Add the zucchini and peas for the final 4–6 minutes of gentle simmering. Check the largest piece of chicken: it must be fully cooked in the center. The carrot should be tender and the zucchini should keep its shape and a little firmness. If the meat needs longer, continue cooking. Ladle the finished soup into bowls.
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