Chicken and Vegetable Soup

Instructions

1. 1

   Heat the cooking oil in a large pot over medium heat.

2. 2

   Add the minced garlic and chopped red onion to the pot. Sauté until the onion becomes translucent.

3. 3

   Add the chicken leg quarter to the pot and brown it on all sides.

4. 4

   Add the sliced carrots, celery, diced potato, and chopped bell pepper to the pot. Stir well to combine.

5. 5

   Pour in the water and add the chicken stock powder, salt, pepper corn, and bay leaf.

6. 6

   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.

7. 7

   Remove the chicken from the pot, shred the meat, and discard the bones. Return the shredded chicken to the pot.

8. 8

   Taste the soup and adjust the seasoning if necessary.

9. 9

   Serve hot and enjoy your Chicken and Vegetable Soup.