Chicken Soup With Vegetables

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Cold days call for warm soup.
What is better than a chicken soup with a vegetable variety?
Chicken soup is very healthy and nourishing and by adding vegetables of your choice to it you can make it more and more tasty. You can enjoy it for lunch or for a warm dinner.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 Servings
Course: Main Course, Soup
Cuisine: Lebanese
Calories: 162
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 G Chicken Breast
  • 1 Medium Onion Finely chopped
  • 4 Garlic Cloves Finely chopped
  • 2 Medium Carrots Sliced
  • 2 Medium Potato Diced into medium cubes
  • 1 Zucchini Diced into medium cubes
  • 200 G Prinsess beans
  • 100 G Leek Sliced
  • 200 G Broccoli Heads
  • ½ cup Tomato Sauce
  • 1 Cup Chicken Broth
  • 1 Lt Water
  • ¼ Cup Vermicelli
  • ¼ Cup Rice Optional
  • ½ Tsp Salt +/- to taste
  • ½ Tsp Pepper +/- to taste
  • ½ Tsp Ground Cinnamon +/- to taste
  • 1 Stick Cinnamon
  • 1 Bay Leaf
  • 4 Tbsp Oil of Choice Vegetable or Olive Oil

Equipment

  • 1 Large Pot

Instructions
 

Prepare the ingredients:
  1. Cut all your vegetables and chicken into medium to small cubes, It is your choice and preferences here.
  2. Finely chop the garlic and onion.
Saute the Onions and Garlic:
  1. Heat the oil in a large pot over medium-high heat.
    4 Tbsp Oil of Choice
  2. Add chopped onions and garlic.
    1 Medium Onion, 4 Garlic Cloves
Combine Ingredients:
  1. Add the chicken, spices,cinnamon stick and bay leaf and stir well until all ingredients are combined.
    500 G Chicken Breast, ½ Tsp Salt, ½ Tsp Pepper, 1 Stick Cinnamon, 1 Bay Leaf, ½ Tsp Ground Cinnamon
  2. Add the potato, carrots, prinsessenbonen,prei, zucchini, broccoli and stir until well combined
    2 Medium Carrots, 2 Medium Potato, 1 Zucchini, 200 G Prinsess beans, 100 G Leek, 200 G Broccoli
  3. Add the tomato sauce, chicken stock, and water
    ½ cup Tomato Sauce, 1 Lt Water, 1 Cup Chicken Broth
Boil all ingredients:
  1. Boil all ingredients together and then add the vermicelli and rice, stir well and boil for 15 minutes.
    ¼ Cup Vermicelli, ¼ Cup Rice

Nutrition

Calories: 162kcalCarbohydrates: 15gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 26mgSodium: 924mgPotassium: 461mgFiber: 3gSugar: 4gVitamin A: 2567IUVitamin C: 28mgCalcium: 49mgIron: 1mg

Notes

Serving Suggestion:

Serve your chicken veggie soup with some bead pieces or enjoy it all alone.

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