Recipe: Chicken and Veggie SoupDescription: A light, brothy soup featuring chicken and fresh vegetables, simmered with simple spices for a comforting meal.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 500 g chicken breast, 2 tablespoon butter, 1 cup carrots, 1 cup bell pepper, 1 cup cauliflower, 4 cups water, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon dried basil, 0.25 cup cilantro, 1 tablespoon lemon juiceInstructions: In a large pot, heat 2 tablespoons of butter over medium heat. Add 500 grams of diced chicken breast and cook until browned. Add 1 cup of diced carrots, 1 cup of diced bell peppers, and 1 cup of diced cauliflower to the pot. Sauté for about 5 minutes until vegetables begin to soften. Pour in 4 cups of water and add 1 teaspoon of salt, 0.5 teaspoons of black pepper, and 1 teaspoon of dried basil. Bring to a boil, then reduce to a simmer for 15 minutes. Taste and adjust seasoning if necessary. Serve hot, garnished with chopped cilantro and a squeeze of lemon juice.Perfect for: Meal planning, weekly preparation, home cooking Tags: American, soup, gluten-free, dairy-freeThis Chicken and Veggie Soup recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.