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Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
This healthy soup will take you all the way through spring. Use whatever vegetables you have to make this the easiest soup to throw together.
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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 cups
chicken broth
- 2
sprigs thyme
- 1 lb.
boneless skinless chicken breast
- 1/4 cup
lemon juice
- 1 cup
frozen peas
- 1 cup
frozen corn
Lemon slices, for garnish
Freshly chopped parsley, for garnish
Directions
- 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.
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