INGREDIENTS
1 tablespoon extra virgin olive oil
1 onion , chopped
2 sweet corn cobs - corn kernels only
1 cup green beans
1 cup sweet potato cubes
1 cup brushed potatoes cubes
3 carrots , chopped (about 1 cup)
3 celery stalks , chopped (about 1 cup)
2 garlic cloves , minced
1 teaspoon dried thyme
5 cups water
1 kg boneless chicken breasts or thigh
1 tablespoon fine sea salt (I use Real Salt brand)
1/2 teaspoon ground black pepper
METHOD
In a large pot with a lid, heat the olive oil over medium heat and saute the onion, carrots, and celery until softened, about 8 minutes. Add in the garlic and thyme, and stir for one more minute. Add in the water, green beans, chicken, salt, and pepper. Bring the liquid to a boil and then cover the pot and lower the heat so the soup can gently simmer for 15 minutes. Check on the chicken by lifting it out of the pot and testing it with a meat thermometer. When the temperature reaches 160ºF, you can use the tongs to remove the chicken and let it rest for 5 to 10 minutes, so it can finish cooking and reach a safe internal temperature of 165ºF. Use two forks to shred the chicken, or cut it into small, bite-sized pieces. Return the chicken back to the soup pot, and adjust any seasoning to taste. You can add 1 more cup of water, for extra broth, or add in a squeeze of lemon juice, to help brighten the flavor. Ladle the soup into bowls and garnish with freshly chopped parsley.
