# What You'll Need:
→ Protein
01 - 2 boneless skinless chicken breasts (about 14 ounces)
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 1 medium zucchini, diced
04 - 1 cup fresh or frozen peas
05 - 1 medium yellow onion, finely chopped
06 - 2 celery stalks, sliced
07 - 2 garlic cloves, minced
→ Broth & Aromatics
08 - 6 cups low-sodium chicken broth (about 48 fluid ounces)
09 - 1 bay leaf
10 - 1 teaspoon dried thyme or 2 teaspoons fresh
11 - 2 tablespoons fresh parsley, chopped plus extra for garnish
12 - Salt and freshly ground black pepper to taste
→ Optional
13 - Juice of 1/2 lemon for brightness
# How To:
01 - Heat a drizzle of olive oil in a large soup pot over medium heat. Add the chopped onion, sliced celery, and sliced carrots. Sauté for 4-5 minutes, stirring occasionally, until vegetables begin to soften and onion becomes translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to brown or burn the garlic.
03 - Pour in the 6 cups of chicken broth. Add the bay leaf and dried thyme. Increase heat to bring the mixture to a gentle boil.
04 - Add the whole chicken breasts to the boiling broth. Reduce heat to low, cover the pot, and simmer gently for 15-18 minutes until chicken is completely cooked through and no longer pink in the center (internal temperature reaches 165°F).
05 - Using tongs, transfer cooked chicken breasts to a clean plate. Let rest for 2-3 minutes until cool enough to handle. Shred the chicken using two forks, pulling apart along the grain of the meat.
06 - Return the pot to medium heat. Add diced zucchini and peas to the simmering broth. Cook for 5-7 minutes until vegetables are just tender-crisp. Do not overcook.
07 - Return the shredded chicken to the pot. Stir in the chopped parsley and lemon juice if using. Season generously with salt and freshly ground black pepper to taste. Remove and discard the bay leaf.
08 - Ladle hot soup into serving bowls. Garnish with additional fresh parsley sprigs. Serve immediately while hot.
