Chicken and Vegetable Soup

Nutritious broth with shredded chicken and seasonal vegetables. Comforting and low in calories.

Ingredients

• 400 grams whole chicken or thighs
• 4 pieces carrot
• 4 stalks celery
• 2 piece zucchini
• green beans, un puño
• 1 piece white onion
• 4 cloves garlic
• 1 liters homemade chicken broth
• salt, al gusto
• black pepper, al gusto
• 1 sprig or teaspoon fresh or dried thyme

Directions

1. Boil the whole chicken or thighs in water with the onion, garlic, and salt for 25 minutes. Remove chicken, let cool, and shred. Strain the broth.
2. Return the strained broth to the pot. Add the carrot and celery cut into medium pieces and cook for 10 minutes.
3. Add the zucchini and green beans and cook for 8 more minutes, until the vegetables are tender.
4. Add the shredded chicken to the pot.
5. Season with salt, pepper, and thyme. Heat well before serving.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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