Classic Chicken and Vegetable Soup

1.Heat the olive oil in a large pot or Dutch oven over medium heat.

2.Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.

3.Add the minced garlic and cook for another minute until fragrant.

4.Pour in the chicken broth and bring to a boil.

5.Add the chicken pieces, chopped potatoes, thyme, and rosemary to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.

6.Stir in the frozen peas and corn. Cook for an additional 5 minutes, or until heated through.

7.Season the soup with salt and freshly ground black pepper to taste.

8.Ladle the soup into bowls and garnish with fresh chopped parsley before serving.