1 lb boneless, skinless chicken thighs, diced
1 large onion, chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium potato, peeled and cubed
1 cup green beans, chopped
1 cup frozen peas
8 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped (for garnish)
4. Pour in the Broth: Carefully add the chicken broth to the pot, followed by the thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low.
5. Simmer: Let the soup simmer uncovered for about 20 minutes, or until the vegetables are tender and the chicken is fully cooked.
6. Finishing Touches: Stir in the frozen peas, and let the soup cook for an additional 5 minutes. Adjust seasoning with more salt and pepper if needed.
7. Serve: Ladle the soup into bowls and garnish with fresh chopped parsley for an added burst of flavor.
📦 **Storage**: Store in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: Serve over rice, pasta, quinoa, or with crusty bread to soak up the sauce. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).