Old Fashioned Chicken Vegetable Soup

In a large pot, heat the olive oil and saute the carrots, onions, celery, and garlic 10 minutes until translucent. 2. Add the chicken breasts, chicken broth, potatoes, diced tomatoes, corn, green beans, peas, tomato paste, and dried spices; stir to combine. 3. Cover the pot and bring to a boil, then reduce to a simmer for 20-25 minutes until the potatoes are fork tender. 4. Remove and discard the bay leaves. 5. Remove the chicken, shred it with two forks, and return it to the pot. 6. Stir together and serve.