Chicken Vegetable Soup

بسام شنيقChef

Ingredients

• 2 chicken breasts
  2 breast
• 1 onion
  1 piece
• 2 cloves of garlic
  2 clove
• 1 cinnamon stick
  1 stick
• 2 carrots
  2 piece
• 3 small zucchinis
  3 piece
• 2 medium potatoes
  2 piece
• 1 cup of frozen peas
  1 cup
• 1 tablespoon of ghee
  1 tablespoon
• 2 tablespoons of vermicelli
  2 tablespoon
• 1 chicken broth cube
  1 cube
• 2 bay leaves
  2 leaf
• Salt and black pepper to taste
  0

Steps

1. 1

   Wash the chicken and cut it into small cubes.

   Required Tools:

   Knife

   Cutting Board

   5 min
2. 2

   Cut the potatoes and carrots into cubes and slice the zucchini into round slices.

   Required Tools:

   Knife

   Cutting Board

   5 min
3. 3

   Chop the onion and garlic and cut the celery into small pieces.

   Required Tools:

   Knife

   Cutting Board

   5 min
4. 4

   In a pot over the heat, heat the ghee, then add the chicken cubes and sauté until browned.

   Required Tools:

   Pot

   10 min
5. 5

   Add the onion and celery and sauté briefly without changing their color, then add the garlic.

   5 min
6. 6

   Start adding the vegetables gradually, first the carrots, stir, then the zucchini and potatoes, stir, and finally the peas.

   10 min
7. 7

   Add the cardamom, bay leaves, chicken broth cube, salt, and pepper, then add water until it covers the ingredients and a little more.

   10 min
8. 8

   Cover the pot and let it cook until the ingredients are tender, then add the vermicelli and let it boil for two minutes.

   10 min
9. 9

   Serve the soup hot, garnished with parsley or crispy toasted bread.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags