The Best Spring Soup Recipe Ever

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 c. kosher chicken broth

2 sprigs thyme

1 lb. boneless skinless chicken breast

1/4 c. lemon juice

1 c. frozen peas

1 c. frozen corn

Lemon slices, for garnish

Freshly chopped parsley, for garnish

DIRECTIONS

In 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.
Pour in chicken broth and thyme. Bring to a boil, then add chicken and lower heat. Let simmer until chicken is cooked through, 10 minutes.
Remove 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.