Chicken And Vegetable Soup

1. 1
   prep

   Prep the vegetables and chicken.

   1.Peel and slice the carrots into thin rounds.

   2.Slice the celery stalks, dice the onion and zucchini.

   3.Dice the tomato and mince the garlic cloves.

   4.Cut the chicken breast into bite-sized pieces.
2. 2
   saute · ~4 min

   Sauté the aromatics.

   Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3 to 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

   TIPStir the garlic frequently so it doesn't burn and turn bitter.
3. 3
   boil · ~4 min

   Add the chicken and brown lightly.

   Add the chicken pieces to the pot and cook, stirring occasionally, until the outside is no longer pink, about 4 minutes.

4. 4
   simmer · ~30 min

   Add vegetables, water, and seasonings. Bring to a simmer.

   1.Add the carrots, celery, zucchini, and diced tomato to the pot.

   2.Pour in the water and stir in the salt, black pepper, and fresh thyme leaves.

   3.Tuck the bay leaf into the liquid and increase the heat to high to bring to a boil.

   4.Once boiling, reduce the heat to low, cover, and simmer gently for 25 minutes.

   TIPKeep the lid slightly ajar if the soup threatens to boil over. A gentle simmer keeps the chicken tender.
5. 5
   garnish

   Remove the bay leaf and garnish with fresh parsley.

   Fish out and discard the bay leaf. Ladle the soup into bowls and sprinkle with chopped fresh parsley right before serving.

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