Spring Garden Chicken Soup (Printable)

A light, brothy soup with fresh spring vegetables, tender shredded chicken, and aromatic herbs perfect for any time of year.

# What You'll Need:

→ Protein

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

→ 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 for brightness

# Method:

01 - In a large pot, heat a drizzle of olive oil over medium heat.
02 - Add the onion, celery, and carrots. Sauté for 4 to 5 minutes until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Pour in the chicken broth, add the bay leaf and thyme, and bring to a gentle boil.
05 - Add the chicken breasts. Reduce heat, cover, and simmer for 15 to 18 minutes, or until the chicken is cooked through.
06 - Remove the chicken to a plate and shred with two forks.
07 - Add the zucchini and peas to the soup. Cook for 5 to 7 minutes until vegetables are just tender.
08 - Return the shredded chicken to the pot. Stir in parsley, lemon juice, and season generously with salt and pepper.
09 - Remove bay leaf. Ladle into bowls, garnish with extra parsley, and serve hot.

# Expert Advice:

01 -
  • It takes less than an hour from chopping to serving, and most of that time is hands-off simmering.
  • The broth stays light and clean, letting every vegetable shine without feeling heavy or overly rich.
  • You can swap in whatever spring vegetables you have on hand, and it still tastes like you planned it all along.
02 -
  • Don't skip the lemon juice at the end, it makes the difference between a good soup and one that tastes alive and bright.
  • If you overcook the zucchini, it turns to mush, so add it toward the end and watch it closely.
  • Always remove the bay leaf before serving, biting into one is unpleasant and can ruin the whole experience.
03 -
  • Shred the chicken while it's still warm, it pulls apart more easily and stays tender instead of turning stringy.
  • Taste the soup before serving and adjust the salt, it needs more than you think because the vegetables absorb so much of it.
  • If you're meal prepping, store the parsley and lemon juice separately and stir them in just before eating so they stay fresh and bright.
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