Chicken Soup with Edamame and Corn

Defrost 1 package edamame and shell. Set aside.

Saute 2 diced onions and one chopped pepper in olive oil.
Add:

1 tsp salt
pepper
1 tsp thyme

6 diced plum (or cooking) tomatoes
2 tbsp tomato paste
2 skinless chicken thighs (1 lb)
1.5 cups water
1/4 cup Worcester sauce

Simmer until chicken is opaque. Remove chicken and pull apart with 2 forks into bite sized chunks. Return to pot.

Add:
1 package frozen corn
edamame

Bring to a boil and simmer at least 5 minutes. Add salt and pepper to taste.