Chicken Vegetable Soup

Step 1

Heat olive oil in a stockpot over medium heat. Add carrots, celery, and onions to pan. Cook for 5 minutes or until vegetables begin to lightly brown and onions begin to turn translucent.

Step 2

Add mushrooms and garlic, stirring to incorporate. Cook for 1 minute.

Step 3

Add green beans, ground thyme, bay leaves, and chicken broth. Stir to combine. Bring to a boil, cover, and reduce heat to low. Simmer for 5 minutes, or until green beans are tender.

Step 4

Add chicken to pot, stirring to combine. Remove from heat, remove bay leaves from soup, and serve.