Chicken Vegetables Soup Recipe

Chicken Vegetables Soup

 Ingredients:

2 tablespoons olive oil

1 small onion, diced

1 small carrot, peeled and diced

1 small zucchini, diced

2 cloves garlic, minced

4 cups chicken broth

1 cup diced tomatoes

1 cup frozen mixed vegetables

2 large eggs

Salt and pepper, to taste

Fresh parsley, chopped (optional)

Instructions:

Heat the oil in a large pot over medium heat. Add the onion, carrot, zucchini, and garlic and cook until the vegetables are tender, about 5 minutes.

Add the chicken broth, tomatoes, and mixed vegetables to the pot. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.

Beat the eggs in a small bowl. Slowly pour the eggs into the soup, stirring constantly. The eggs will cook almost instantly and create thin strands in the soup.

Season with salt and pepper to taste. Garnish with fresh parsley, if desired.

Serve hot.

I hope you enjoy this soup! Let me know if you have any questions or if you would like any variations on this recipe

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