Baking & spices • 1 Salt and pepper Oils & vinegars • 1 tbsp Olive oil
method .Saute. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally.
2. Stir. Stir in the garlic, thyme, tarragon, salt, and pepper. Cook for 1 minute until fragrant.
3. Pour. Pour in the chicken broth and bring to a boil. Lower heat to simmer.
4. Simmer. Add the shredded chicken and diced potatoes to the pot. Simmer for about 15-20 minutes.
5. Add. Add the frozen peas and corn. Stir and cook for 5 minutes.
6. Finish. Remove from heat and stir in the fresh parsley.
