Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 7 cups low-sodium chicken broth
- 2 1/2 cups fresh or frozen corn kernels
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley optional
Instructions
- Heat olive oil in a pot over medium heat. Add chicken breasts and cook until browned and cooked through, about 6-8 minutes per side. Remove chicken and set aside.
- To the same pot, add onion, carrots, and celery. Cook for a few minutes until vegetables are tender. Add minced garlic and cook for an additional 1 minute.
- Add the chicken broth, corn, and dried thyme; bring to a boil.
- Lower the heat and let the soup simmer for 15 minutes.
- Shred the cooked chicken and place it back in the pot. Let it simmer for an additional 5 minutes.
- Add salt and pepper to taste. Stir in fresh parsley if using and serve.
