Grandma's Old-Fashioned Chicken and Vegetable Soup

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the onion and garlic and cook until the onion is translucent, about 5 minutes.

Add the carrots, celery, zucchini, red bell pepper, thyme, basil, and parsley, and cook for about 5 minutes, until the vegetables are slightly softened.

Pour in the chicken broth and bring the mixture to a boil.

Reduce the heat and add the chicken pieces.

Simmer for about 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Season with salt and black pepper, to taste.

Serve hot and enjoy!