Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 2 medium (120g) carrots, sliced into thin rounds
  • 2 cups (250g) fresh corn kernels
  • 2 medium (400g) zucchini, diced into ½ inch cubes
  • 1 cup (60g) frozen peas
  • 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) salt
  • ½ tsp (2g) cracked black pepper
  • 2 tbsp (30ml) fresh lemon juice
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Sauté the base. Heat the butter in your pot over medium high heat. Toss in the onion and carrots, stirring frequently until the onions are translucent and the carrots have softened slightly (about 5-7 minutes).
  2. Add the garlic. Stir in the minced garlic and sauté for just 60 seconds. Note: Garlic burns fast, so don't let it sit too long.
  3. Brown the chicken. Add the chicken breast pieces. Cook until the edges are opaque and just beginning to brown. You aren't cooking them through yet, just searing the outside.
  4. Caramelize the corn. Stir in the corn kernels and dried thyme. Let them cook for 2-3 minutes until the corn starts to look slightly golden.
  5. Boil the broth. Pour in the chicken broth and bring the whole thing to a rolling boil.
  6. The long simmer. Immediately turn the heat down to low. Put the lid on and simmer for 15 minutes. Note: This is where the chicken finishes cooking gently so it stays tender.
  7. Add soft veggies. Stir in the zucchini and frozen peas. Cook for another 5 minutes until the zucchini is bright green but still firm to the bite.
  8. The final refresh. Turn off the heat entirely. Stir in the lemon juice and the fresh parsley.