1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This step builds the flavor base for your soup.

2. Pour in the chicken broth. Stir in the dried thyme and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 5 minutes to allow the flavors to meld and the vegetables to become more tender.

3. Add the shredded or diced cooked chicken and the green beans (fresh or canned) to the pot. If using fresh green beans, cook for another 3-5 minutes until they are tender-crisp. If using canned green beans, they just need to heat through.

4. Add the frozen peas and corn kernels to the soup. Continue to simmer for another 2-3 minutes, just until the peas and corn are heated through. You don’t want to overcook them, or they might lose their vibrant color and texture.

5. Taste the soup and add salt as needed. Remember that chicken broth can vary in sodium content, so always taste before adding too much. Adjust pepper if desired.

6. Ladle the hot soup into bowls. If using, sprinkle with fresh chopped parsley before serving for a burst of fresh flavor and color. Serve immediately.