Slow-Cooked Chicken and Vegetable Soup

1.Prepare all vegetables by peeling and dicing the carrot, parsnip, zucchini, potato, and celery. Finely chop the onion and mince the garlic.

2.In a large slow cooker, add the chicken breasts, prepared vegetables, onion, garlic, and bay leaf.

3.Pour in the low-sodium chicken broth and water. Add dried thyme, dried parsley, and ground white pepper. Drizzle in the olive oil.

4.Stir gently to combine. Cover the slow cooker and cook on low for 6-7 hours, or until the chicken is very tender and vegetables are soft.

5.Remove the chicken breasts from the soup. Shred them with two forks, then return the shredded chicken to the slow cooker. Discard the bay leaf.

6.Taste and, if desired, stir in the fresh lemon juice for added brightness. Adjust seasoning only if necessary, keeping sodium low.

7.Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.