A comforting and flavorful chicken soup with a medley of vegetables and Italian herbs.
Dice the celery, carrots, onion, potatoes, and bell pepper into small pieces.
Uniformly diced vegetables cook evenly and look appealing in the soup.
Chop the tomatoes and reserve their juice.
Using ripe tomatoes enhances the soup's flavor.
Place the diced vegetables, tomatoes with their juice, chicken, parsley, garlic, and water into the stockpot. Season with salt and pepper.
Layering the ingredients ensures even cooking and flavor distribution.
Bring the soup to a gentle boil over low heat, skimming off any foam that rises to the surface.
Skimming the foam results in a clearer broth.
Partially cover the pot and simmer for 2 hours.
Simmering slowly develops deep flavors.
Remove the chicken pieces and let them cool. Mash the vegetables in the pot using a potato masher.
Mashing the vegetables thickens the soup naturally.
Debone the chicken and return the meat to the soup.
Shredding the chicken into bite-sized pieces makes it easier to eat.
Serve the soup hot, optionally with cooked rice or pasta, and garnish with grated Parmesan cheese.
Adding a garnish like cheese or herbs elevates the presentation and taste.
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