Spring Garden Chicken Soup (Print View)

A light broth brimming with tender chicken, fresh spring vegetables, and fragrant herbs for a comforting, nourishing meal.

# Components:

→ Protein

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

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 1 medium zucchini, diced
04 - 1 cup fresh or frozen peas
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
13 - Juice of 1/2 lemon

# Method:

01 - Heat a drizzle of olive oil in a large pot over medium heat. Add the onion, celery, and carrots, sautéing for 4-5 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 to the pot. Reduce heat, cover, and simmer for 15-18 minutes until the chicken is cooked through.
05 - Remove the chicken to a plate and shred using two forks.
06 - Add the zucchini and peas to the soup. Cook for 5-7 minutes until vegetables are tender.
07 - Return the shredded chicken to the pot. Stir in parsley and lemon juice, then season generously with salt and pepper. Remove bay leaf.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • It tastes like springtime no matter what month you make it, bright and clean without being fussy.
  • You can have dinner on the table in under an hour using pantry staples and whatever vegetables look good.
  • Leftovers somehow get better overnight as the flavors settle in and become even more comforting.
  • It's the kind of soup that makes you feel capable and nourished without needing to follow a strict plan.
02 -
  • Don't add the zucchini and peas too early or they'll turn to mush and lose their bright color.
  • Shred the chicken while it's still warm, it pulls apart easily and stays tender instead of drying out.
  • Taste the broth before serving and add more salt than you think you need, underseasoned soup is always disappointing.
03 -
  • Use a good quality broth because it's the backbone of this soup, homemade or a trusted store bought brand makes all the difference.
  • Don't rush the initial sauté of the vegetables, taking a few extra minutes to soften them builds deeper flavor.
  • Keep a little lemon wedge on the side when you serve it so people can add an extra squeeze if they want more brightness.
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