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Serving: This soup can be served as a light main dish or as an appetizer before dinner. Pair with a side of crusty bread or a fresh salad for a complete meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months—just be sure to freeze it without the peas to maintain their texture.
Variations:
Vegetarian Option: Replace the chicken with tofu or tempeh for a plant-based version of this soup.
Extra Spice: Add a little fresh grated ginger or a pinch of cayenne pepper for an extra kick of spice and heat.
Additional Veggies: Feel free to add other vegetables like spinach, zucchini, or sweet potatoes to make the soup even heartier.
FAQ:
Q: Can I use bone-in chicken for this recipe? A: Yes, you can use bone-in chicken, but it will require a longer cooking time. You’ll need to remove the bones after cooking and shred the meat before returning it to the soup.
Q: Is this soup suitable for meal prepping? A: Yes, this soup stores well for a few days and can also be frozen for later use, making it an excellent option for meal prepping.
Q: Can I make this soup in a slow cooker? A: Absolutely! Simply sauté the vegetables and spices in a pan, then transfer everything (including the chicken) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Enjoy your healthy, flavorful soup! Let me know if you'd like any more adjustments or tips!
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