Steps
- Heat 1 tablespoon of olive oil in a soup pot over medium heat. Add ½ medium chopped onion, 2 medium peeled sliced carrots, and 3 chopped celery stalks. Soften for 5-7 minutes.
- Stir in 3 minced garlic cloves and ¼ teaspoon of Italian seasoning for 30 seconds.
- Add 5 cups of chicken broth, 1 large peeled diced Russet potato, and 450g of boneless skinless chicken breasts. Bring to a boil, then simmer on low, lid ajar, for 15 minutes.
- Add 1 cup of frozen corn, 1 cup of frozen peas, and 1 cup of frozen cut green beans. Simmer for 5-10 minutes, until tender and the chicken reaches 165°F / 74°C.
- Remove, shred, and return the chicken. Season with salt and pepper.