Spanish Autumn Chicken and Vegetable Broth

Spanish · Autumn · 45 min · Serves 4 · By Lesapor Test Kitchen

This light Spanish-inspired chicken broth highlights the essence of autumn with its simple yet flavorful ingredients. The combination of seasonal vegetables and aromatic spices makes this soup a comforting choice for cooler days. It's a straightforward recipe that's perfect for beginner cooks looking to create a healthy and satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound boneless chicken breast, cut into 1 inch cubes
• 2 medium carrots, peeled and sliced
• 1 red bell pepper, chopped
• 1 teaspoon smoked paprika
• 6 cups chicken stock
• 1 bay leaf
• Salt, to taste
• Black pepper, to taste

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3 minutes.
3. Add the cubed chicken breast and cook until lightly browned on all sides, about 5 minutes.
4. Stir in the sliced carrots, chopped red bell pepper, and smoked paprika. Cook for another 2 minutes until the vegetables begin to soften.
5. Pour in the chicken stock, add the bay leaf, and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
6. Season the broth with salt and black pepper to taste. Remove the bay leaf before serving.