Spring Garden Chicken Soup (Print Version)

Light broth with tender chicken and fresh spring vegetables including carrots, peas, zucchini, and aromatic herbs.

# Ingredient List:

→ Protein

01 - 2 boneless, skinless chicken breasts (about 14 ounces)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 1 medium zucchini, diced
04 - 1 cup fresh or frozen peas (5.3 ounces)
05 - 1 medium yellow onion, finely chopped
06 - 2 celery stalks, sliced
07 - 2 garlic cloves, minced

→ Broth & Aromatics

08 - 6 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 2 tablespoons fresh parsley, chopped
12 - Salt and freshly ground black pepper to taste

→ Optional

13 - Juice of ½ lemon

# Recipe Steps:

01 - Heat a drizzle of olive oil in a large pot over medium heat. Add the onion, celery, and carrots, sautéing for 4 to 5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the chicken broth, add the bay leaf and thyme, and bring to a gentle boil.
04 - Add the chicken breasts, reduce heat to low, cover, and simmer for 15 to 18 minutes until cooked through.
05 - Remove the cooked chicken to a plate and shred using two forks into bite-sized pieces.
06 - Add the diced zucchini and peas to the simmering broth and cook for 5 to 7 minutes until vegetables are tender-crisp.
07 - Return the shredded chicken to the pot. Stir in the fresh parsley and lemon juice if using. Season generously with salt and pepper to taste.
08 - Remove and discard the bay leaf. Ladle into bowls, garnish with additional fresh parsley, and serve hot.

# Expert Suggestions:

01 -
  • The broth becomes incredibly flavorful from poaching the chicken right in the soup, no separate step needed
  • Its one of those rare recipes that tastes even better the next day, making it perfect for meal prep
  • Everything cooks in one pot, leaving you with minimal cleanup and maximum comfort
02 -
  • Dont rush the initial vegetable saute, those few minutes of softening the onions, carrots, and celery build the foundation of flavor that makes the soup taste like it simmered all day
  • The chicken will continue cooking slightly when you return it to the pot, so shred it while it is still moist and do not worry if it seems slightly underdone when you remove it from the broth
03 -
  • Start with cold tap water when washing vegetables, and dry them thoroughly before chopping to prevent diluting your soup
  • If you have fresh thyme, use a full tablespoon instead of the dried, and add the sprigs whole then fish them out before serving
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