Leichte, würzige Suppe mit Hähnchen, Karotten, Zucchini und Erbsen. Eine wohltuende Mahlzeit, die in 45 Minuten fertig ist.
# Zutaten:
→ Protein
01 - 2 boneless, skinless chicken breasts (about 14 oz)
→ Gemüse
02 - 2 medium carrots, peeled and sliced
03 - 1 medium zucchini, diced
04 - 1 cup fresh or frozen peas
05 - 1 medium yellow onion, finely chopped
06 - 2 celery stalks, sliced
07 - 2 garlic cloves, minced
→ Brühe und Aromaten
08 - 6 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 2 tablespoons fresh parsley, chopped
12 - Salt and freshly ground black pepper, to taste
13 - Juice of ½ lemon
# Zubereitung:
01 - In a large pot, heat a drizzle of olive oil over medium heat. Add the onion, celery, and carrots. Sauté for 4–5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Pour in the chicken broth, add the bay leaf and thyme, and bring to a gentle boil. Add the chicken breasts. Reduce heat, cover, and simmer for 15–18 minutes, or until the chicken is cooked through.
04 - Remove the chicken to a plate and shred with two forks.
05 - Add the zucchini and peas to the soup. Cook for 5–7 minutes until vegetables are just tender.
06 - Return the shredded chicken to the pot. Stir in parsley, lemon juice, and season generously with salt and pepper. Remove bay leaf. Ladle into bowls, garnish with extra parsley, and serve hot.
