INGREDIENTS
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
1/2 lb. asparagus, trimmed and cut into 1″ pieces
2 zucchini, cut into half moons
2 cloves garlic, minced
1 tsp. oregano
Kosher salt
Freshly ground black pepper
6 c. chicken broth
2 sprigs thyme
1 lb. boneless skinless chicken breast
1/4 c. lemon juice
1 c. frozen peas
1 c. frozen corn
Lemon slices, for garnish
Freshly chopped parsley, for garnish
DIRECTIONS
- In a large pot over medium heat, heat olive oil. Add onion, carrots, celery, asparagus, and zucchini and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute then season with oregano, salt, and pepper.
- Pour in chicken broth and thyme. Bring to a boil, then add chicken and lower heat. Let simmer until chicken is cooked through, 10 minutes.
- Remove chicken from pot and shred with two forks. Add chicken, lemon juice, peas, and corn to pot. Cook until warmed through, 5 minutes. Garnish with lemon slices and parsley to serve.
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DR::JG
