Vegetable Chicken Soup

Ingredients

• 1 Onion
• 1 Red bell pepper
• 2.5 cloves Garlic (2–3 cloves)
• 1 Tomato
• 2 Carrots
• 2 Potatoes
• 1.5 pieces Chicken breast (1–2 pieces; use the amount in that range)
• 4.5 tbsp Olive oil (4–5 tbsp)
• Vegan vegetable seasoning (Optional / amount not specified)
• Paprika (Amount not specified)
• Black pepper (Amount not specified)
• Turmeric (Amount not specified)
• 1 L Water (Approximately; add more as needed if the soup is too thick)
• 0.5 lemon Lemon juice (Juice of half a lemon)
• Parsley (Chopped, optional; amount not specified)

Steps

1. 1

   Prepare the vegetables: chop the onion, red bell pepper, garlic, tomato, carrots, and potatoes.

2. 2

   Place the vegetables, chicken breast, olive oil, vegan vegetable seasoning, paprika, black pepper, and turmeric in a pot.

3. 3

   Add approximately 1 L of water to the pot and bring to a boil; cook over low heat until the chicken is tender. The cooking time is not specified.

4. 4

   Remove the chicken pieces from the pot and shred them.

5. 5

   Purée the vegetables in the pot using an immersion blender.

6. 6

   Return the shredded chicken to the soup.

7. 7

   Add the lemon juice and, if desired, the chopped parsley.

8. 8

   If the soup is too thick, add a little more water to adjust the consistency.

9. 9

   Serve hot.

Notes

The source does not specify the amounts of the spices or vegetable seasoning, nor the exact cooking time. Since the source does not explicitly instruct you to chop the vegetables, the preparation step is only a necessary inference.

Nutrition per serving

• soup
• main
• chicken
• vegetables
• gluten-free
• dairy-free
• stovetop
• comfort food