Chicken Vegetable Soup

In a large pot with a lid, heat the olive oil over medium heat and saute the onion, carrots, and celery until softened, about 8 minutes. Add in the garlic and thyme, and stir for one more minute. 2. Add in the water, green beans, chicken, 2 teaspoons of salt, and pepper. Bring the liquid to a boil and then cover the pot and lower the heat so the soup can gently simmer for 15 minutes. (If you want to add potatoes or chickpeas, now is the time to do that, too.) 3. Check on the chicken by lifting it out of the pot and testing it with a meat thermometer. When the temperature reaches 160ºF, you can use the tongs to remove the chicken and let it rest for 5 to 10 minutes, so it can finish cooking and reach a safe internal temperature of 165ºF. 4. Use two forks to shred the chicken, or cut it into small, bite-sized pieces. Return the chicken to the soup pot, and adjust any seasoning to taste. (I usually add more salt, a half teaspoon at a time). You can add one more cup of water for extra broth, or add a squeeze of lemon juice to help brighten the flavor. Ladle the soup into bowls and garnish with freshly chopped parsley. 5. Leftover soup can be stored in airtight container in the fridge for up to 4 days. 6. prep5 mins 7. cook25 mins 8. total30 mins