Spring Garden Chicken Soup (Print View)

Light broth with fresh spring vegetables, tender shredded chicken, and aromatic herbs. Ready in 45 minutes.

# 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

→ Optional

13 - Juice of ½ lemon for brightness

# Directions:

01 - In a large pot, heat a drizzle of olive oil over medium heat. Add the onion, celery, and carrots, then sauté 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 and add the bay leaf and thyme. Bring to a gentle boil.
04 - Add the chicken breasts, reduce heat, cover, and simmer for 15 to 18 minutes until cooked through.
05 - Remove the cooked chicken to a plate and shred it using two forks.
06 - Add the zucchini and peas to the simmering broth. Cook for 5 to 7 minutes until vegetables are tender.
07 - Return the shredded chicken to the pot. Stir in the parsley and lemon juice if using. Season generously with salt and pepper to taste.
08 - Remove the bay leaf, ladle into bowls, garnish with extra parsley, and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like youve been tending it all day.
  • The vegetables stay bright and crisp, not mushy or overcooked.
  • Leftovers taste even better the next day once the herbs really settle in.
  • Its light enough for warm weather but still feels like a real meal.
02 -
  • Don't add the zucchini too early or it will turn to mush and cloud the broth.
  • Let the chicken cool for a minute before shredding, it's easier to handle and you won't burn your fingers.
  • Taste the soup before serving, low sodium broth means you need to season it yourself.
  • If the broth tastes flat, a squeeze of lemon will fix it every time.
03 -
  • Use kitchen shears to snip the parsley right into the pot, faster than chopping and fewer dishes.
  • If your broth tastes weak, simmer it uncovered for a few extra minutes to concentrate the flavor.
  • A parmesan rind simmered in the broth adds a subtle umami depth, just remember to fish it out before serving.
  • For meal prep, cook the chicken and chop the vegetables the night before so assembly is lightning fast.
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