# What You'll Need:
→ Protein
01 - 2 boneless skinless chicken breasts (about 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)
# Directions:
01 - Heat a drizzle of olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 4–5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth, add bay leaf and thyme, and bring to a gentle boil.
04 - Add chicken breasts. Reduce heat, cover, and simmer for 15–18 minutes until chicken is cooked through.
05 - Remove chicken to a plate and shred using two forks.
06 - Add zucchini and peas to the soup. Cook for 5–7 minutes until vegetables are just tender.
07 - Return shredded chicken to the pot. Stir in parsley, lemon juice if using, and season generously with salt and pepper. Remove bay leaf before serving.
08 - Ladle into bowls, garnish with extra parsley, and serve hot.
