Simple Chicken Vegetable Soup
2 tablespoons olive oil
2 teaspoons minced garlic
1 small onion
3 sliced carrots
3 sliced celery stalks
4 sprigs of fresh thyme
1 bay leaf
32 ounces of chicken broth (or stock)
1-2 baked chicken breasts, shredded
salt and pepper
chopped parsley, for garnish
Heat oil in a soup pot over medium heat. Add the carrots,
celery, garlic, onion, thyme, and bay leaf. Stir occasionally, and continue
until vegetables are softened. Pour in the chicken stock, turn up the heat, and
bring to a boil. Cover and turn heat down, continuing to simmer until
vegetables are tender. Add chicken and continue to simmer until the soup is
heated through. Add salt and pepper to taste. Sprinkle with parsley before
serving.