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Heat the oil or butter in a saucepan over medium heat.
Add the chopped onion and sauté until translucent, then add the crushed garlic and sauté for an additional minute.
Add the carrots, zucchini, potatoes, and celery. Sauté for 3-4 minutes until the vegetables begin to soften.
Add the chicken cubes and sauté until they change color slightly on the outside.
Add the chicken stock, bay leaf, salt, and pepper, and you can add a sprinkle of cumin and turmeric for extra flavor. Let the ingredients simmer for 20-25 minutes until the vegetables and chicken are fully cooked.
Adding the finishing touches:
If using peas or corn, add them 5 minutes before the end of cooking. Taste test and adjust the salt and pepper if necessary.
Serve the soup hot with a sprinkle of chopped parsley on top, and you can add lemon juice to enhance the flavor.
Things to add as desired:
You can add vermicelli or boiled rice if you want to thicken the soup.
For a richer flavor, you can use homemade chicken broth.