In a large pot over medium heat, heat olive oil. Add onion, carrots, celery, asparagus, and zucchini and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute then season with oregano, salt, and pepper.
Pour in chicken broth and thyme. Bring to a boil then add chicken and lower heat. Let simmer until chicken is cooked through, 10 minutes.
Remove chicken from pot and shred with two forks. Add chicken, lemon juice, peas, and corn to pot. Cook until warmed through, 5 minutes. Garnish with lemon slices and parsley to serve.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/spring-chicken-soup/