Step 1

Heat oil in a large heavy-bottomed pot over medium-high heat.

Step 2

Add onions, celery, and carrots and cook until softened and the edges of the onions are golden for about 5-6 minutes.

Step 3

Stir in garlic and cook until fragrant, about 30 seconds.

Step 4

Stir in Italian seasoning, salt, and pepper.

Step 5

Pour in chicken stock and scrape up any brown bits from the bottom of the pot.

Step 6

Stir in chicken, tomatoes, potatoes, and mushrooms.

Step 7

Bring the mixture to a boil, and then reduce the heat and simmer for 20-25 minutes or until all the vegetables are fork-tender.

Step 8

Stir in the frozen green beans and corn, and continue cooking for 5 minutes.

Step 9

Stir in chopped parsley and serve immediately.