Hearty Chicken Vegetable Soup

Ingredients:

– 2 tablespoons olive oil
– 1 large onion, diced
– 2 garlic cloves, minced
– 3 carrots, sliced
– 2 celery stalks, sliced
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1 bay leaf
– 8 cups chicken broth
– 2 cups cooked chicken, shredded
– 1 cup green beans, cut into 1-inch pieces
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 cup peas (fresh or frozen)
– 1 cup chopped fresh parsley
– Salt and pepper to taste

Instructions:

1. **Sauté Vegetables**: In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are tender.

2. **Add Herbs and Broth**: Stir in thyme, oregano, basil, and the bay leaf. Add the chicken broth and bring the mixture to a boil.

3. **Simmer**: Reduce the heat to low and let it simmer for about 10-15 minutes, allowing the flavors to meld together.

4. **Add Chicken and Vegetables**: Stir in the shredded chicken, green beans, corn, and peas. Continue to simmer for another 10 minutes, until the vegetables are cooked through.

5. **Season and Serve**: Remove the bay leaf. Stir in the chopped fresh parsley and season with salt and pepper to taste.

6. **Enjoy**: Serve hot, with crusty bread or your favorite side.

Feel free to customize the soup with any additional vegetables or herbs you like. Enjoy your hearty chicken vegetable soup!