Algerian Chicken and Vegetable Soup

In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened.

Add the chicken pieces to the pot and brown on all sides.

Add the carrots, potatoes, bell peppers, diced tomatoes, chicken broth, and spices to the pot. Stir well to combine.

Bring the soup to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until the chicken is tender and the vegetables are cooked through.

Remove the chicken pieces from the pot and shred the meat. Return the shredded chicken to the pot.

Taste the soup and adjust the seasoning with salt and pepper, if needed.

Serve the soup hot, garnished with fresh parsley.