# What You 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 (approximately 5 ounces)
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 (approximately 48 fluid ounces)
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 2 tablespoons fresh parsley, chopped
12 - Salt and freshly ground black pepper to taste
13 - 2 tablespoons olive oil
→ Optional Enhancements
14 - Juice of ½ lemon
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion, sliced celery, and carrots. Cook for 4–5 minutes, stirring occasionally, until vegetables begin to soften and become fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to brown or burn the garlic.
03 - Pour in chicken broth and add bay leaf and dried thyme. Increase heat to bring mixture to a gentle boil.
04 - Add whole chicken breasts to boiling broth. Reduce heat to low, cover pot, and simmer for 15–18 minutes until chicken is completely cooked through and reaches internal temperature of 165°F.
05 - Remove cooked chicken breasts to a clean plate or cutting board. Allow to cool slightly, then shred using two forks into bite-sized pieces.
06 - Stir diced zucchini and peas into simmering broth. Cook for 5–7 minutes until vegetables are tender but not mushy.
07 - Return shredded chicken to pot. Add chopped parsley and lemon juice if using. Season generously with salt and freshly ground black pepper to taste. Remove and discard bay leaf.
08 - Lade hot soup into serving bowls. Garnish with additional fresh parsley if desired. Serve immediately while hot.
