INGREDIENTS
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 6 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie or boiled)
- 1 cup baby spinach or chopped kale (optional)
- Juice of half a lemon (optional, for brightness)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the vegetables:
In a large pot, heat olive oil over medium heat. Add chopped onion and cook until soft, about 3–4 minutes. Stir in garlic, carrots, and celery, and cook for another 5 minutes. - Add remaining vegetables:
Stir in zucchini, green beans, and corn. Season with thyme, oregano, salt, and pepper. - Simmer:
Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes, or until vegetables are tender. - Add chicken:
Stir in the cooked, shredded chicken. Let it simmer for another 5 minutes to heat through. - Optional greens and lemon:
Stir in spinach or kale (if using) and cook until wilted, about 2 minutes. Add lemon juice if desired. - Serve:
Taste and adjust seasoning. Ladle into bowls, garnish with fresh parsley, and serve hot.
Would you like a crockpot or Instant Pot version too?