Ingredients:

• 1 leek, sliced
• Olive oil, for sautéing
• 2 stalks of celery, chopped
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 3 potatoes, peeled and diced
• 2 cloves garlic, minced
• 1 liter vegetable broth
• 1 chicken fillet, cubed
• Salt, to taste
• Black pepper, to taste
• Red pepper, to taste
• 1 teaspoon turmeric
• 1 teaspoon dried thyme
• 1 onion, chopped
• 1 carrot, peeled and sliced
• 100 grams mushrooms, sliced
• 1 hot pepper, chopped (optional, for spice)
• Fresh parsley, chopped for garnish

Making It Step by Step:

1. Prepare the Vegetables:
   • Begin by washing and chopping all the vegetables. Slice the leek into rings, chop the celery and bell pepper, dice the potatoes, and slice the zucchini and mushrooms. Mince the garlic cloves and set them aside.
2. Cook the Chicken:
   • In a large pot, heat some olive oil over medium heat. Add the cubed chicken fillet and season it with salt, black pepper, and a pinch of red pepper. Cook until the chicken is lightly browned on all sides but not fully cooked through, about 5 minutes. Remove the chicken from the pot and set it aside.
3. Sauté the Vegetables:
   • In the same pot, add a bit more olive oil if needed. Add the chopped onion, leek, and garlic. Sauté until they become translucent and fragrant, about 3-4 minutes.
   • Add the chopped carrot, celery, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally until the vegetables start to soften.
4. Build the Soup Base:
   • Add the sliced mushrooms and zucchini to the pot. Continue cooking for another 3 minutes. Stir in the turmeric and thyme, ensuring the spices are well distributed among the vegetables.
5. Add the Broth and Potatoes:
   • Pour in the vegetable broth and bring the mixture to a simmer. Add the diced potatoes to the pot. Cover and cook for about 10-15 minutes, or until the potatoes are tender.
6. Finish Cooking the Soup:
   • Once the potatoes are cooked, return the chicken to the pot. Add the chopped hot pepper if using, and season the soup with additional salt and black pepper to taste. Simmer for another 5 minutes until the chicken is cooked through.
7. Serve:
   • Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or crackers on the side.

Cooking Tips:

• Chicken Choice: For a more intense flavor, you can use bone-in chicken pieces. Simply remove the bones before serving, or use boneless chicken thighs for a juicier texture.
• Vegetable Variety: Feel free to add or substitute other vegetables like sweet potatoes, kale, or green beans based on what you have available.
• Thickening the Soup: If you prefer a thicker soup, you can mash some of the cooked potatoes in the pot before adding the chicken back.
• Spice Level: Adjust the amount of hot pepper according to your spice preference. If you want a milder soup, you can omit the hot pepper entirely.
• Herb Substitutes: If you don’t have thyme, oregano or rosemary can be used as substitutes. Fresh herbs like dill or cilantro can also be added as a garnish for a different flavor.

Storage:

• Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
• Freezing: This soup freezes well. Let it cool completely, then transfer it to freezer-safe containers, leaving some space at the top for expansion. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.

Nutritional Facts (per serving, approximate):

• Calories: 220
• Protein: 15g
• Carbohydrates: 25g
• Sugars: 5g
• Fat: 7g
• Saturated Fat: 1g
• Fiber: 4g
• Sodium: 650mg
• Cholesterol: 40mg

FAQs:

1. Can I use different types of broth?
   • Yes, you can use chicken broth or beef broth instead of vegetable broth for a richer flavor. If you’re looking for a vegetarian option, stick with the vegetable broth and omit the chicken.
2. Can I make this soup vegetarian or vegan?
   • Absolutely! To make this soup vegetarian or vegan, simply omit the chicken and replace it with more vegetables or a plant-based protein like chickpeas or tofu. Ensure the broth used is vegetable-based.
3. Can I add pasta or grains to this soup?
   • Yes, adding cooked pasta, rice, or barley can make the soup even more filling. If adding uncooked grains or pasta, you may need to increase the amount of broth to compensate for absorption.
4. What can I use instead of turmeric?
   • If you don’t have turmeric, you can skip it or use a pinch of curry powder or smoked paprika for added flavor and color.
5. How can I make this soup creamier?
   • For a creamier texture, you can stir in a splash of cream or coconut milk towards the end of cooking. Another option is to blend a portion of the soup and mix it back in.

Conclusion:

Hearty Chicken and Vegetable Soup is a wholesome and versatile dish that can be adapted to suit different tastes and dietary preferences. Whether you’re looking for a comforting meal on a cold day or a nutritious dish packed with vegetables and lean protein, this soup delivers on all fronts. The combination of various vegetables with flavorful chicken in a spiced broth makes for a satisfying bowl of goodness that is both delicious and nutritious. With its easy preparation and ability to be stored for later meals, this soup is a great addition to any meal plan. Enjoy the comfort and warmth of this hearty soup with your loved ones!