Chicken and Vegetables Soup

Ingredients

• 1 tablespoon of olive oil
• 1 pound of boneless, skinless chicken breasts, cut into cubes
• 1 onion, diced
• 4 cloves of garlic, minced
• 4 carrots, diced
• 3 stalks of celery, diced
• 2 potatoes, diced
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 1 teaspoon of paprika
• 1 bay leaf
• 4 cups of chicken broth
• Salt and pepper to taste

Directions

1. Heat the oil in a large pot over medium heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the onion, garlic, carrots, celery, potatoes, and herbs. Cook for 5 minutes, stirring occasionally.
4. Add the chicken broth and bay leaf. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Remove the bay leaf and season with salt and pepper to taste.
6. Serve hot.

Interesting Facts

• This soup is a great way to use up any leftover chicken or vegetables you may have.
• The soup can be stored in the refrigerator for up to 3 days.
• The soup can be frozen for up to 3 months.