Restaurant-Style Chicken Soup

1.Heat olive oil in a large pot over medium heat.

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

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

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

5.Add the cooked chicken, frozen corn, and frozen peas. Simmer for another 10 minutes.

6.Stir in the chopped parsley and simmer for 5 more minutes.

7.Remove the bay leaf and discard.

8.Serve hot with a squeeze of fresh lemon juice.