Chicken and Vegetable Soup

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium potato, diced
• 1 lb boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
• 6 cups chicken broth (low-sodium if preferred)
• 1 cup frozen peas or green beans
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)
• Juice of 1/2 lemon (optional, for brightness)

Instructions:

1. Heat the Oil: Heat olive oil in your Professional Platinum 4-quart stockpot over medium heat.

2. Sauté the Aromatics: Add the diced onion and sauté until translucent, about 3-4 minutes. Add the garlic and cook for another 1 minute until fragrant.

3. Cook the Vegetables: Stir in the carrots, celery, and potatoes. Cook for 3-4 minutes to slightly soften the vegetables.

4. Add the Chicken: Push the vegetables to one side of the pot and add the chicken pieces. Cook until lightly browned on the outside, about 5 minutes.

5. Simmer: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits (this adds flavor). Add the thyme, oregano, bay leaf, and a pinch of salt and pepper. Bring to a boil.

6. Cook: Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

7. Add Final Ingredients: Stir in the peas and corn, and let them warm through for 5 minutes. Adjust seasoning with salt and pepper.

8. Serve: Remove the bay leaf, garnish with fresh parsley, and add a squeeze of lemon juice if desired. Serve hot with crusty bread or crackers.

Notes:

• Make it vegetarian: Replace the chicken with chickpeas or white beans, and use vegetable broth.
• Add grains: Toss in 1/2 cup of rice, barley, or small pasta for a heartier soup. Add these with the broth to allow enough cooking time.

Enjoy your comforting meal made perfectly in a 4-quart stockpot!