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Recipe Details:
A comforting and filling diabetic-friendly soup that is great for a weeknight family dinner.
Step 1 In a deep saucepan, fry the chopped onion, in butter, over low heat, until the onion caramelizes. Step 2 In another saucepan, fry the chicken thighs in olive oil until golden brown. Season with salt and pepper and remove from heat. Step 3 Add the finely chopped celery, carrots, and garlic to the onion and fry together for 3 minutes. After that, add the fried chicken thighs, bay leaf, and thyme to the saucepan and then add water. Step 4 Cook for 30 minutes, add the diced potatoes, salt and pepper, zucchinis and tomatoes, cook for 13 more minutes. Add finely chopped basil and let the soup stand for 3 minutes. Serve and enjoy!
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