Ingredients
Equipment
Method
Cooking Steps
- Heat the oil in a large pot over medium heat for about 1-2 minutes.
- Add onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened.
- Stir in the green bell pepper and cook for an additional 2 minutes.
- Pour in the broth and bring to a gentle boil, then reduce heat to simmer.
- Add potatoes and chicken. Sprinkle in thyme, salt, and pepper. Stir well.
- Reduce heat to low and simmer uncovered for 30-35 minutes.
- Taste and adjust the seasoning if needed before serving.
Nutrition
Notes
This soup is perfect for freezing and can be reheated for a quick meal. Enjoy it with crusty bread for a complete meal.
