Chicken and Vegetable Soup

Ingredients

• 300 g Chicken (3 pieces; breast meat was used, but bone-in chicken can also be used.)
• 1 Onion (Finely chopped.)
• 1 Carrot (Finely chopped.)
• 2 Potatoes (Finely chopped.)
• 2 Tomatoes (Peeled and finely chopped.)
• 2 diş Garlic (Finely chopped or crushed.)
• 3.5 tbsp Olive oil (The source specifies 3-4 tablespoons.)
• 2 Bay leaves (Remove after cooking.)
• 1 tsp Salt
• 0.5 tsp Black pepper
• Turmeric (A pinch, measured from the tip of a teaspoon.)
• 0.5 Lemon juice (Juice of half a lemon.)
• 1 L Water (If the soup is too thick, a little extra hot water may be added.)
• Parsley (A handful, finely chopped.)
• Vermicelli (Optional; may be added after the chicken is shredded and returned to the soup.)

Steps

1. 1

   Finely chop the onion, carrot, potatoes, peeled tomatoes, and garlic. Place the raw vegetables in a pot.

2. 2

   Place the chicken pieces on top of the vegetables.

3. 3

   Add the olive oil, salt, black pepper, turmeric, bay leaves, and 1 L of water to the pot.

4. 4

   Cover the pot and cook until the vegetables and chicken are thoroughly cooked. The source does not specify the cooking time or temperature.

5. 5

   Once the chicken is cooked, remove the pieces from the pot. Remove and discard the bay leaves as well.

6. 6

   Blend the vegetables remaining in the pot until the soup is smooth.

7. 7

   Shred the chicken and return it to the soup.

8. 8

   If desired, add some vermicelli at this stage.

9. 9

   Bring the soup to a brief boil.

10. 10

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

11. 11

    Add the lemon juice and finely chopped parsley.

12. 12

    Turn off the heat and serve the soup.

Notes

The source does not specify the cooking temperature or exact cooking time. Vermicelli is optional; no quantity is provided.

Nutrition per serving

• soup
• main course
• chicken
• vegetable
• blended
• easy
• gluten-free without vermicelli