healthy recipes: Chicken and Vegetable Soup

Ingredients:

• 2 chicken thighs or 2 boneless chicken breasts
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 potatoes, diced
• 1 zucchini, diced
• 1 leek, sliced
• 1 liter chicken broth
• 2 bay leaves
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Chicken: In a large pot, heat a bit of olive oil over medium heat. Add the chicken thighs or breasts and brown them on both sides. Remove the chicken from the pot and set it aside.

2. Cook the Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté until they are soft and slightly golden. Add the carrots, celery, leek, and potatoes. Cook the vegetables for about 5 minutes.

3. Add the Broth: Return the chicken to the pot. Pour in the chicken broth, add the bay leaves and thyme. Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes, until the chicken is fully cooked.

4. Finish the Soup: Remove the chicken from the pot. Let it cool slightly, then shred it using two forks. Return the shredded chicken to the soup. Add the zucchini and cook for another 10 minutes, until all the vegetables are tender.

5. Seasoning: Taste the soup and season with salt and pepper as desired. Remove the bay leaves before serving.

6. Serving: Serve the soup hot, garnished with fresh parsley.

This chicken and vegetable soup is comforting, flavorful, and perfect for a healthy, hearty meal. Enjoy!