Winter Chicken Soup with Vegetables and Olives


Ingredients (for 4 servings):

500 g chicken breast or boneless thigh

1 large onion, finely chopped

2 garli cloves, crushed

2 carrots, sliced

2 celery stalks, finely chopped

1 leek, finely chopped

1 medium potato, diced

100 g green or black olives, pitted

1 tbsp olive oil

1 liter chicken broth (or water)

1 tsp cumin or paprika (optional)

Salt and freshly ground black pepper

A few fresh parsley or dill leaves for garnish

1 tsp lemon juice or lemon zest (for extra vitamin C)


Instructions:

In a pot, heat the olive oil and sauté the onion and garlic until translucent.

Add the chicken and sauté for 2–3 minutes.

Add the carrots, celery, leek, and potato. Stir well.

Pour in the broth or water and bring to a boil. Lower the heat and simmer for 25–30 minutes, until the chicken and vegetables are tender.

Add the olives, cumin or paprika, salt, and pepper. Simmer for another 5 minutes.

Turn off the heat and stir in the lemon juice and fresh herbs.

Serve hot.


Why it helps fight colds:

Chicken and broth help with nutrition and hydration.

Vegetables provide vitamins and antioxidants.

Olives contain polyphenols that support the immune system.

Garlic has natural antibacterial and antiviral properties.

Lemon provides vitamin C, which strengthens the body’s defenses.