Hearty Chicken Garden Soup

Directions

• Preparing the Cookware – Heat the canola oil in a large pot on medium heat. Ensuring your oil is warm before adding ingredients prevents sticking and enhances flavor release.
• Sauteing Vegetables – Add the diced onion and sliced celery to the pot. Cook for about 5 to 7 minutes until they are soft and translucent. Cooking onions until translucent brings out their sweetness, adding depth to your soup.
• Adding Aromatics – Introduce minced garlic and continue to cook for about 1 minute until fragrant. Garlic cooks quickly and can burn if left too long which would add a bitter taste.
• Broth Introduction – Pour in the low-sodium vegetable broth, and stir in the thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. This simmering helps fuse the flavors together.
• Incorporating Main Ingredients – Add the pre-cooked shredded chicken and sliced carrots, cooking for 10 to 15 minutes until the carrots are tender. The carrots take longer to cook, so adding them at this stage ensures they have enough cooking time.
• Final Vegetable Addition – Stir in the green peas, allowing them to cook just until heated through, approximately 1 minute. Peas cook quickly, so they are added last to retain color and texture.
• Ready to Serve – Dish the soup into bowls, garnishing with fresh thyme leaves, parsley, and a squeeze of lemon for a burst of freshness. Optional: serve with a slice of crusty bread for dipping.