Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, sliced
2 stalks celery, sliced
1 red bell pepper, chopped
1 medium zucchini, diced
1 cup green beans, trimmed and cut into pieces
1 teaspoon dried thyme
1 teaspoon dried oregano
bay leaf
6 cups chicken broth
2 cups cooked chicken, shredded (use rotisserie chicken for convenience)
1 cup corn (fresh, frozen, or canned)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
📦 **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).