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
Preparation
Step 1In 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. Step 2Pour in chicken broth and thyme. Bring to a boil, then add chicken and lower heat. Let simmer until chicken is cooked through, 10 minutes. Step 3Remove 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.
