Restaurant-Style Chicken Soup

1Heat olive oil (2 tbsp) in a large pot over medium heat.

2Add the diced onion (1), sliced carrots (2), and chopped celery. Cook until the vegetables are tender, about 5 minutes.

3Stir in the minced garlic, dried thyme (1 tsp), dried rosemary (1 tsp), bay leaf (1), salt, and pepper. Cook for an additional 2 minutes.

4Pour in the chicken broth (6 cups) and bring to a boil. Reduce heat and simmer for 15 minutes.

5Add the cooked chicken, (2 cups) frozen corn (1 cup), and frozen peas (1 cup). Simmer for another 10 minutes.

6Stir in the chopped parsley (½ cup) and simmer for 5 more minutes.

7Remove the bay leaf (1) and discard.

8Serve hot with a squeeze of fresh lemon juice.