Use up your summer-harvested vegetables in this simple chicken soup!

• 1 tbsp. extra-virgin olive oil
• 1 medium onion, chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1/2 lb. asparagus, trimmed and cut into 1" pieces
• 2 zucchini, cut into half moons
• 2 cloves garlic, minced
• 1 tsp. oregano
• Kosher salt
• Freshly ground black pepper
• 6 c. chicken stock
• 2 sprigs thyme
• 1 lb. boneless skinless chicken breast
• 1/4 c. lemon juice
• 1 c. frozen peas
• 1 c. frozen corn
• Lemon slices, for garnish
• Freshly chopped parsley, for garnish

1. In a large pot over medium heat, heat olive oil. Add onion, carrots, celery, asparagus, and zucchini and cook until soft, 7 minutes.
2. Add garlic and cook until fragrant, 1 minute then season with oregano, salt, and pepper.
3. Pour in chicken stock and thyme.
4. Bring to a boil, then add chicken and lower heat.
5. Let simmer until chicken is cooked through, 10 minutes.
6. Remove chicken from pot and shred with two forks.
7. Add chicken, lemon juice, peas, and corn to pot.
8. Cook until warmed through, 5 minutes.
9. Garnish with lemon slices and parsley to serve.