Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 large potato, peeled and diced (optional)
- 1 cup green beans or peas (fresh or frozen)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 6 cups chicken broth or stock
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
Instructions:
- Heat the olive oil or butter in a large pot over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until softened and translucent.
- Add the minced garlic, sliced carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- Pour in the chicken broth and add the diced potato (if using), dried thyme, and bay leaf. Bring the mixture to a boil.
- Reduce heat to a simmer and cook for about 15 minutes or until the vegetables are tender.
- Add the cooked chicken and green beans or peas. Simmer for an additional 5-7 minutes until the green beans/peas are cooked through.
- Season with salt and pepper to taste. Remove the bay leaf. Serve hot, garnished with fresh parsley if desired.
