Homemade Hearty Chicken and Vegetable Soup

Begin by heating olive oil in a large pot over medium-high heat. Once warm, add onions, carrots, and celery to the pot and sauté until they start to soften, for about 5 minutes. It's crucial not to rush this step since these veggies provide the soup's main flavor base.

Stir in your minced garlic and sauté for another minute, until it's fragrant. Be careful not to let the garlic burn, it can bring a bitter flavor to the soup.

Add your pre-cooked chicken to the pot, along with corn and peas. I prefer using frozen vegetables most times as they're picked at peak ripeness and quick-frozen, retaining the majority of their nutrients.

Pour in the chicken broth, making sure that the ingredients are well covered. Add the dried basil, salt, and pepper. Remember, it's better to add smaller amounts of salt early on, going according to taste. You can always add, but you can't remove.

Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 20 minutes to allow the flavors to meld together.

Ladle into bowls, top with fresh parsley if desired, and serve warm. Nothing beats serving this soup with a chunk of crusty bread on the side for dipping.