شوربة الدجاج التركية

We place the butter, chicken, and bay leaves in a pot over heat and stir the chicken well until its color changes.

We add the potato, onion, carrots, tomatoes, and celery stalks, then stir everything together until combined.

We add salt, black pepper, and water, and let the soup cook for 45 minutes until the ingredients are fully tender.

After 45 minutes, we remove the chicken breasts from the pot and shred them into small pieces.

We blend the vegetables in the pot using a hand blender until the mixture becomes creamy.

We return the shredded chicken to the pot and let the soup cook over medium heat for another 10 minutes.

The soup is now ready to serve — a warm, nutritious meal perfect for cold days.