Salt the chicken with 1 tbsp of salt and set aside for about 10 minutes.
Place the chicken in a pot with 4 cups water.
Cook for 30 to 35 minutes.
Remove the chicken from the pot and set aside.
Pour the remaining chicken stock into a cup and set aside as well.
In a clean pot, heat the EVOO and add onion.
Cook until the onion softens and then add .25 tsp salt.
Continue to cook until the onion is translucent.
Add fresh garlic and continue to cook for another 5 minutes.
Pour both chicken stocks onto the onion and garlic mixture, together with the thyme and chicken broth pouches.
Simmer for about 8 too 10 minutes before adding frozen veggies and chicken.
Continue to cook for another 5 minutes.
Taste and adjust seasonings as desired.
Your soup is ready. Enjoy as is or with crusty bread.
For a faster weekday meal, use grocery purchased rotisserie chicken or leftover chicken from the night before, instead of raw chicken. Then just start cooking with step 6, sautéing the onion step. The soup will taste like you spent hours cooking it in less than 30 minutes.