Créé avec l’IA
Chicken and Vegetable Soup
45 min 370 kcal par portion Facile
Ingrédients
4 Portions
- chicken leg quarter500 grams
- cooking oil1 tablespoon
- garlic2 cloves
- red onion1 whole
- carrots2 whole
- celery2 stalks
- potato1 whole
- bell pepper1 whole
- water1 liter
- chicken stock powder1 tablespoon
- salt1 teaspoon
- pepper corn1 teaspoon
- bay leaf1 whole
Instructions
- 1
Heat the cooking oil in a large pot over medium heat.
- 2
Add the minced garlic and chopped red onion to the pot. Sauté until the onion becomes translucent.
- 3
Add the chicken leg quarter to the pot and brown it on all sides.
- 4
Add the sliced carrots, celery, diced potato, and chopped bell pepper to the pot. Stir well to combine.
- 5
Pour in the water and add the chicken stock powder, salt, pepper corn, and bay leaf.
- 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
Remove the chicken from the pot, shred the meat, and discard the bones. Return the shredded chicken to the pot.
- 8
Taste the soup and adjust the seasoning if necessary.
- 9
Serve hot and enjoy your Chicken and Vegetable Soup.
