Spring Garden Chicken Soup (Printable Version)

Brothy soup with fresh spring vegetables, tender shredded chicken, and aromatic herbs for a comforting dish.

# What You'll Need:

→ Protein

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

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 1 medium zucchini, diced
04 - 1 cup fresh or frozen peas (5.3 oz)
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 (48 fl oz)
09 - 1 bay leaf
10 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme
11 - 2 tablespoons fresh parsley, chopped
12 - Salt and freshly ground black pepper, to taste

→ Optional

13 - Juice of ½ lemon

# Directions:

01 - Heat a drizzle of olive oil in a large pot over medium heat. Add chopped onion, sliced celery, and sliced carrots. Sauté for 4 to 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Pour in the chicken broth, add the bay leaf and thyme, then bring to a gentle boil.
04 - Add chicken breasts to the pot. Reduce heat to low, cover, and simmer for 15 to 18 minutes until fully cooked.
05 - Remove chicken breasts from the pot and shred using two forks.
06 - Add diced zucchini and peas to the soup. Simmer for 5 to 7 minutes until vegetables are tender but not mushy.
07 - Return shredded chicken to the pot. Stir in fresh parsley and optional lemon juice. Season generously with salt and black pepper. Remove the bay leaf.
08 - Ladle the soup into bowls, garnish with additional parsley, and serve hot.

# Additional Tips::

01 -
  • The broth becomes incredibly flavorful from poaching the chicken right in it, creating depth without any heavy cream or butter
  • Every vegetable stays tender-crisp instead of turning to mush, so each spoonful feels fresh and vibrant
  • It comes together in under an hour but tastes like something that simmered all afternoon
02 -
  • Don't rush the initial vegetable sauté—those softened onions and carrots create the flavor foundation that makes the soup taste like it simmered all day
  • The chicken will continue cooking slightly when you return it to the pot, so don't worry if it seems slightly underdone when you shred it
  • Tasting and seasoning at the end is crucial because the broth concentrates slightly as it simmers and needs more salt than you'd expect
03 -
  • If you want a heartier soup, add a handful of small pasta or cooked rice in the last 5 minutes of cooking
  • Substitute asparagus or green beans for the peas or zucchini when they're in season for variety
  • Homemade chicken broth transforms this into something extraordinary, but quality store-bought low-sodium broth works perfectly
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