Ingredients

• 1 tbsp. extra-virgin olive oil
• 1  medium onion, chopped
• 2  large carrots, chopped
• 2  stalks celery, chopped
• 1/2 lb.  asparagus, trimmed and cut into 1" pieces
• 2  zucchini, cut into half-moons
• 2  cloves garlic, minced
• 1 tsp. oregano
• Kosher salt
• Freshly ground black pepper
• 6 cups chicken broth
• 2 sprigs of thyme
• 1 lb. boneless skinless chicken breast
• 1/4 cup lemon juice
• 1 cup frozen peas
• 1 cup frozen corn
• Lemon slices, for garnish
• Freshly chopped parsley, for garnish

Instructions

1. In a large pot over medium heat, heat olive oil. Add onion, carrots, celery, asparagus, and zucchini and cook until soft, add garlic and cook until fragrant, Season with oregano, salt, and pepper.
2. Pour in chicken broth and thyme. Bring to a boil, then add chicken and lower heat. Let it simmer until chicken is cooked through,
3. Remove chicken from pot and shred with two forks. Return the shredded chicken to the pot then add lemon juice, peas, and corn to pot. Cook until warmed through.