Ingredients:

• 2 skinless chicken breasts – on the bone
• 1 large onion
• 3 garlic gloves – minced
• 2 celery stalks – chopped
• 2 carrots – peeled and chopped
• 1 large zucchini – quartered
• 1 (14oz) can diced tomatoes
• 1 cup white mushrooms, quartered
• 2 sweet potatoes – peels and cubed
• 2 Tbsp olive oil
• 4 cups chicken stock
• 3 cups water
• 1 tsp thyme
• 1 tsp oregano
• 1 bay leaf
• 1 tsp parsley
• salt and pepper
• dash of red pepper flakes (optional)
• Parmesan cheese (optional)

Directions:

In a large pot, heat oil over medium heat.  Add onions, garlic and mushrooms and sauteé until onions are translucent but not browned, about 3 minutes.  Add chicken and lightly brown on each side, adding 2 tbsp chicken broth if needed.  Toss in the rest of the veggies and mix.  Carefully pour in chicken stock and water and add spices.  Bring soup to a light boil then cover, set temperature to low and simmer for at least 45 minutes, stirring occasionally.  Remove chicken and set aside to let cool.  When cool enough to handle, shred chicken off the bone and return meat to the pot.  Add salt and pepper to taste.  Let simmer for another 10 minutes.  Sprinkle some Parmesan cheese if desired and enjoy!