Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and garlic; sauté until translucent (about 2-3 minutes).
  3. Stir in sliced carrots and celery; cook until slightly softened (5 minutes).
  4. Add dried thyme and oregano; stir until fragrant (30 seconds).
  5. Pour in chicken broth; bring to a boil.
  6. Add shredded chicken and frozen peas; simmer for 15 minutes.
  7. Season with salt and pepper to taste.
  8. Garnish with fresh parsley before serving.