Creamy Chicken & Veggie Soup

A cozy, comforting soup loaded with hearty vegetables, tender chicken, and fresh herbs. Finished with a touch of cream and lemon, it’s perfect with homemade bread on the side.

---

What You’ll Need

Servings: 4–6 bowls
Total Time: ~50 minutes

• 2 tbsp olive oil or butter

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 carrots, diced

• 1-inch piece fresh ginger, grated

• 2 medium potatoes, diced (or pasta of choice)

• 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces

• 1 tsp paprika (or chicken rub)

• Salt & freshly ground black pepper, to taste

• 1 bouillon cube or 1 tsp bouillon powder (optional)

• 6 cups chicken stock, bone broth, or water + extra bouillon

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tsp fresh basil (or ½ tsp dried)

• 1 tsp fresh oregano (or ½ tsp dried)

• Pinch of marjoram

• Juice of ½ lemon

• 1 medium zucchini, diced

• ½ cup heavy cream (or to taste)

• 1 fresh chili pepper, sliced (optional, for heat)

• Fresh parmesan, grated (optional, for serving)

---

How to Make it

1. Sauté the aromatics: In a large pot, heat olive oil or butter over medium heat. Add onion, garlic, carrot, and ginger. Cook until softened and fragrant, about 5 minutes.

2. Add potatoes & chicken: Stir in the potatoes, then add chicken pieces. Season with paprika (or chicken rub), salt, pepper, and bouillon if using. Cook until chicken gets a light golden color.

3. Simmer the broth: Pour in chicken stock (or bone broth/water with bouillon). Stir in thyme, basil, oregano, marjoram, and lemon juice. Bring to a gentle boil, then reduce heat and simmer for 30 minutes.

4. Add zucchini: Stir in zucchini and cook for another 10 minutes until tender.

5. Finish with cream: Turn off the heat. Stir in heavy cream and chili pepper (if using). Taste and adjust seasoning.

6. Serve: Ladle into bowls, top with freshly grated parmesan (optional), and serve with warm homemade bread.

---

✨ Host Mode Tips

• Swap zucchini for spinach or kale if you prefer leafy greens.

• Use rotisserie chicken for a quicker version.

• For a lighter soup, skip the cream and just finish with extra lemon.

XX, Ilda