Properly stored, you can store the chicken before making the soup for about 3 to 4 days. After making the soup, you can keep it refrigerated in an airtight container for 3 to 4 days.
Saute the onions, carrots, and celery in olive oil until tender. Then stir in garlic.
Next, add the shredded chicken, potatoes, and frozen corn, then season with thyme, salt, and pepper.
Pour the chicken stock or broth into the pot and stir everything together.
Bring to a boil, cover, and reduce the heat. Simmer for about 15 minutes, or until the potatoes are tender.
Spoon into bowls and serve with your favorite bread or crackers.
You know you do! Swipe up to get them.