# What You'll Need:
→ Protein
01 - 2 boneless skinless chicken breasts (approximately 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
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
13 - Juice of ½ lemon optional
# Method:
01 - Heat a drizzle of olive oil in a large soup pot over medium heat. Add chopped onion, sliced celery, and sliced carrots. Sauté for 4 to 5 minutes until vegetables begin to soften and become fragrant.
02 - Stir minced garlic into the pot and cook for 1 minute until aromatic, being careful not to brown or burn the garlic.
03 - Pour in the chicken broth. Add bay leaf and dried thyme. Bring mixture to a gentle boil over medium-high heat.
04 - Add whole chicken breasts to boiling broth. Reduce heat to low, cover pot, and simmer for 15 to 18 minutes until chicken is completely cooked through and reaches internal temperature of 165°F.
05 - Remove cooked chicken breasts to a clean plate using tongs. Let cool briefly, then shred meat using two forks. Set aside.
06 - Add diced zucchini and peas to simmering broth. Cook for 5 to 7 minutes until vegetables are tender but still retain some texture.
07 - Return shredded chicken to pot. Stir in chopped parsley and lemon juice if using. Season generously with salt and freshly ground black pepper to taste. Remove and discard bay leaf.
08 - Ladle hot soup into serving bowls. Garnish with additional fresh parsley and serve immediately.
