Grilled Chicken and Vegetable Soup

Indian · Summer · 40 min · Serves 4 · By The Lesapor Kitchen

This easy grilled chicken and vegetable soup is perfect for a summer evening. It's light, brothy, and packed with flavors, with a hint of Indian spices giving it a delicious twist.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless chicken breast, cut into bite-sized pieces
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 cups chicken broth
• 2 carrots, sliced
• 1 zucchini, sliced
• Salt and pepper, to taste

Method

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the chicken pieces, cumin, and coriander. Season with salt and pepper to taste. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Add the carrots and zucchini, and sauté for about 5 minutes until they start to soften.
4. Pour in the chicken broth and bring it to a simmer.
5. Add the grilled chicken back into the skillet and let it simmer for another 5 minutes to blend the flavors.
6. Adjust seasoning with salt and pepper if needed, then serve hot.