Dice, slice, chop — whatever floats your boat. Onions, garlic, carrots, celery… if it looks pretty in the pot, it’ll taste pretty in your mouth. Chicken? Cut it into bite-size chunks so it cooks evenly and doesn’t get sad and dry.

In a big soup pot, heat olive oil or butter over medium heat. Toss in your onions and garlic, and stir like you’re at a cooking show. Let them sizzle until they’re soft and smelling like heaven (about 3–4 minutes). Pro tip: don’t let the garlic burn unless you like bitter drama in your soup.

Add the chicken chunks to the pot and lightly brown them. You’re not cooking them through completely here — just a little golden love on the outside. This step gives your broth extra flavor, trust me.

Now toss in the carrots, celery, zucchini, and green beans. Stir it all together like you mean it — colors, smells, and textures coming together is the main event.

Add your chicken broth, thyme, and bay leaf. Give it a stir, bring it to a gentle boil, then reduce the heat to a simmer. Cover the pot, let it chill for about 20–25 minutes. This is where the magic happens — chicken cooks through, veggies soften, and the broth absorbs all those cozy flavors.

Babe, this is the fun part — taste your soup and add salt, pepper, maybe a squeeze of lemon if you’re feeling fancy. Remove the bay leaf because nobody likes biting into that in the middle of their spoonful.

Ladle into bowls, sprinkle parsley or parmesan if you’re extra, grab a crusty bread slice, and sit back. This is your moment. Steam rising, soup smells amazing, and you feel like a hero who just made a cozy masterpiece.