Pin it The windows were open and a cool breeze was drifting through my kitchen when I first threw this soup together. I had a farmers market haul that was too beautiful to hide in a heavy stew, and somehow this bright brothy creation happened instead. Now every time that first crocus pops up in my garden, I find myself chopping carrots and reaching for the thyme. It become the kind of recipe I make on autopilot while catching up with a friend on the phone.
Last spring my neighbor stopped by while this was simmering. She stayed for lunch and we ended up eating at the counter, watching rain drizzle against the windows. There is something about a brothy soup that invites lingering, and the bright notes of lemon and fresh herbs make it feel like celebration food without any fuss. My three year old nephew asked for seconds, and he usually treats vegetables like they are poison.
Ingredients
- Boneless skinless chicken breasts: Poaching them directly in the broth keeps them moist and adds body to the soup without any extra effort
- Carrots celery and onion: This classic trio builds the aromatic foundation, and taking time to soften them properly makes all the difference
- Zucchini and peas: They add sweetness and color that screams spring, but cook them just enough to stay vibrant and slightly firm
- Chicken broth: Low sodium lets you control the seasoning, and good quality broth here is worth the investment since it is the backbone of the soup
- Fresh thyme and parsley: Dried thyme works for the long simmer, but finishing with plenty of fresh parsley brings that garden fresh brightness
Instructions
- Build your flavor base:
- Warm a drizzle of olive oil in your large pot over medium heat, then add your chopped onion, sliced celery, and carrots. Let them soften for about five minutes until they are fragrant and starting to turn translucent.
- Wake up the garlic:
- Stir in your minced garlic and let it cook for just one minute until you can smell it. Watch it closely because garlic can turn bitter if it browns.
- Bring it all together:
- Pour in the six cups of chicken broth, add the bay leaf and thyme, and bring everything to a gentle boil. Tuck in the chicken breasts, reduce the heat to a steady simmer, and cover the pot.
- Cook the chicken:
- Let the chicken poach for about fifteen to eighteen minutes until it is cooked through. Transfer it to a plate using tongs, leaving all that flavorful broth behind.
- Add the spring vegetables:
- Drop the zucchini and peas into the simmering broth and cook for five to seven minutes. You want them tender but still holding their shape and color.
- Finish and serve:
- Shred the chicken with two forks and return it to the pot. Stir in the parsley, lemon juice if you are using it, and season generously with salt and pepper. Fish out the bay leaf and serve hot with extra parsley scattered on top.
Pin it This soup has become my go to when someone needs comfort but nothing too heavy. I have made it for friends recovering from surgery, for new parents navigating those first exhausting weeks, and just for myself on quiet Tuesday nights. There is something about the combination of tender chicken and sweet spring vegetables that feels like a hug in a bowl.
Making It Heartier
Sometimes I stir in a handful of small pasta or cooked rice during the last few minutes of cooking. My kids especially love when I add orzo or tiny stars, and it transforms the soup into a more complete meal. The pasta will soak up broth as it sits, so you may need to add a splash more liquid when reheating leftovers.
Seasonal Swaps
The beauty of this recipe is how easily it adapts to whatever looks good at the market. In early summer I swap in asparagus and fresh corn. come fall I replace the zucchini with butternut squash. The technique stays the same but the soup always feels tailored to the moment.
Perfect Pairings
A hunk of crusty bread is almost mandatory for soaking up that flavorful broth. I also love serving this with a simple green salad dressed with vinaigrette to cut through the richness. For a light dinner, a crisp white wine like Sauvignon Blanc pairs beautifully and echoes the bright notes in the soup.
- Leftovers keep well for three to four days in the refrigerator and actually taste better the next day
- The broth may thicken as it sits, so thin it with a splash of water or extra broth when reheating
- If freezing, leave out the pasta or rice and add it when you reheat so it does not become mushy
Pin it There is a quiet joy in a soup that lets honest ingredients shine. This one has become a welcome sign of spring in my kitchen, and I hope it finds a happy place in yours too.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooking it from scratch?
Absolutely. Shred 2 cups of store-bought rotisserie chicken and add it in step 8 with the parsley. This cuts prep time significantly while maintaining the same delicious flavor.
- → What spring vegetables work best as substitutions?
Asparagus, green beans, fresh spinach, and pea shoots are excellent choices. Add tender greens in the final 2 minutes to preserve their vibrant color and texture.
- → How do I make this soup heartier?
Stir in cooked pasta, rice, or barley in the final step. You can also add potatoes in step 4 alongside the broth for extra substance and comfort.
- → Does this freeze well for meal prep?
Yes, cool completely and freeze in airtight containers for up to three months. Thaw overnight in the refrigerator and gently reheat on the stovetop, adding fresh parsley before serving.
- → What broth should I choose for best results?
Low-sodium chicken broth allows you to control seasoning and prevents oversalting. Look for organic, bone-based varieties for deeper flavor, or make your own stock for maximum richness.
- → Can I make this dairy-free and gluten-free?
This soup is naturally both when made with standard ingredients. Simply verify your broth is certified gluten-free if that's a concern, as some broths contain hidden gluten additives.