Tomato Soup with Chicken

INGREDIENTS
    450 g chicken breast, boneless and skinless, cut into bite-sized pieces
    4 large tomatoes, peeled and diced
    1 onion, finely chopped
    2 carrots, peeled and diced
    2 potatoes, peeled and diced
    1 red bell pepper, diced
    3 cloves of garlic, minced
    6 cups (1.5 liters) chicken broth
    2 tablespoons vegetable oil
    1 teaspoon paprika
    1 teaspoon dried thyme
    1 bay leaf
    Salt and pepper to taste
    Fresh parsley, chopped, for garnish
    Sour cream, for serving
PREPARATION METHOD

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

Add the diced chicken pieces to the pot. Cook until the chicken is no longer pink and starts to brown slightly.

Stir in the diced tomatoes, carrots, potatoes, and red bell pepper. Cook for a few minutes until the vegetables begin to soften.

Pour in the chicken broth and add the paprika, dried thyme, bay leaf, salt, and pepper. Give everything a good stir.

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20-25 minutes, or until the vegetables are tender and the flavors are well combined.

Taste and adjust the seasoning as needed. Remove the bay leaf from the soup. Serve the tomato soup hot, garnished with chopped fresh parsley and a dollop of sour cream on top. Enjoy your delicious Tomato Soup with Chicken!