Chicken and Vegetable Soup

Instructions

1. Step 1

   Heat the olive oil in a stockpot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until beginning to soften.

   Timer: 8 min (fixed)

   Ingredients used: 240.0 gr Carrot, 180.0 gr Celery, 15.0 ml Olive Oil, 180.0 gr Yellow Onion

   Cookware: Stockpot, wooden spoon

2. Step 2

   Add the garlic and dried thyme. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Thyme, 12.0 gr Garlic

   Cookware: Stockpot, wooden spoon

3. Step 3

   Add the chicken stock, bay leaves, potatoes, and chicken thighs. Bring to a boil over high heat, then reduce to low heat and simmer until the potatoes are tender and the thickest part of each thigh reaches 74°C.

   Timer: 15 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 1800.0 ml Chicken Stock, 6.0 piece Chicken Thigh, 450.0 gr Potato

   Cookware: instant-read thermometer, Stockpot, tongs

4. Step 4

   Transfer the cooked chicken to a clean cutting board. Add the green beans to the soup and simmer over low heat until nearly tender.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Green Bean

   Cookware: cutting board, Stockpot, tongs

5. Step 5

   While the green beans cook, shred the chicken into bite-size pieces using two forks.

   Cookware: cutting board, fork

6. Step 6

   Return the shredded chicken to the pot and add the peas. Simmer over low heat until the peas are hot and the chicken is heated through.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Green Pea

   Cookware: Stockpot, wooden spoon

7. Step 7

   Remove the bay leaves. Stir in the salt, black pepper, and parsley, then serve hot.

   Ingredients used: 2.0 gr Ground Black Pepper, 15.0 gr Parsley, 8.0 gr Salt

   Cookware: Stockpot, wooden spoon