Spring Garden Chicken Soup (Printable)

Hearty brothy soup with tender chicken and fresh spring vegetables ready in under an hour.

# 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 (about 5 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 (about 1.5 quarts)
09 - 1 bay leaf
10 - 1 teaspoon dried thyme or 2 teaspoons fresh
11 - 2 tablespoons fresh parsley, chopped plus extra for garnish
12 - Salt and freshly ground black pepper to taste

→ Optional

13 - Juice of ½ lemon for brightness

# How to Make:

01 - Heat a drizzle of olive oil in a large pot over medium heat. Add the onion, celery, and carrots. Sauté for 4–5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
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 boiling broth. Reduce heat to low, cover, and simmer for 15–18 minutes until the chicken is cooked through and no longer pink in the center.
05 - Remove the cooked chicken to a clean plate and let cool slightly. Shred using two forks into bite-sized pieces.
06 - Add the zucchini and peas to the simmering soup. Cook for 5–7 minutes until vegetables are just 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 freshly ground black pepper to taste.
08 - Remove and discard the bay leaf. Ladle the hot soup into bowls, garnish with additional fresh parsley, and serve immediately.

# Expert Tips:

01 -
  • Its deceptively simple but tastes like you spent all day on it
  • The broth becomes incredibly flavorful from poaching the chicken right in the soup
  • You can swap whatever vegetables look best at the market
02 -
  • Dont let the vegetables cook too long or theyll lose their bright spring flavor and color
  • The chicken will continue cooking slightly when you return it to the hot broth so shred it sooner rather than later
03 -
  • Save the Parmesan rind from your cheese wedge and simmer it in the broth for extra umami
  • Add the zucchini a few minutes before the peas since they take slightly longer to cook
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