Preparation Steps

• Prep all vegetables and cut the chicken into bite-size pieces for even cooking.
• Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook, stirring, until softened, about 5 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Add chicken, sprinkle with a pinch of salt and pepper, and cook until the exterior is opaque, about 3 minutes.
• Pour in chicken broth and diced tomatoes with juices. Add potatoes, green beans, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 to 20 minutes.
• Stir in zucchini, corn, and peas; simmer until vegetables are just tender, 5 to 7 minutes.
• Remove bay leaves. Stir in parsley and lemon juice. Season with remaining salt and pepper to taste.
• Ladle into bowls and serve warm.