Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 6 cups low-sodium chicken broth
  • 2 cups fresh zucchini, diced
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 tsp dried thyme
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and dried thyme; cook for 60 seconds until fragrant.
  3. Pour in the chicken broth and increase the heat to medium-high. Once the broth reaches a gentle boil, stir in the cubed chicken breast.
  4. Reduce heat to medium and simmer for 7-10 minutes until the chicken is opaque throughout and no longer pink in the center.
  5. Add the diced zucchini, frozen peas, and frozen corn. Simmer for an additional 3-5 minutes until the zucchini is tender but holds its shape.
  6. Turn off the heat and stir in the lemon juice and fresh parsley.