Ingredients:

1 leek, chopped

1 carrot, chopped

1 celery stalk, chopped

1 bell pepper, chopped

1 small zucchini, chopped

1 pound chicken breasts or thighs, chopped

1 tablespoon olive oil

1 teaspoon dried thyme

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

Salt and freshly ground black pepper, to taste

1 liter vegetable broth

2 cloves garlic, minced

2 cups chopped potatoes

1 cup chopped mushrooms

1 finely chopped chili pepper (optional)

Chopped fresh parsley, for garnish

Instructions:

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the leek, carrot, celery, and bell pepper. Cook for 7 minutes, or until softened.

Add the chicken, thyme, turmeric, and paprika.

Season with salt and pepper. Cook for 10 minutes, or until the chicken is cooked through.

Stir in the garlic and cook for an additional minute.

Pour in the vegetable broth and bring to a boil.

Reduce heat to low and simmer for 15 minutes.

Add the potatoes and mushrooms.

Simmer for an additional 15 minutes, or until the potatoes are tender.

If desired, use an immersion blender to partially puree the soup.

Stir in chopped fresh parsley and serve immediately.

Tips:

You can add other vegetables to this soup, such as green beans, peas, or corn.

If you don’t have fresh parsley, you can use 1 teaspoon of dried parsley.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy!