Spring Garden Chicken Soup (Print version)

A light, brothy soup bursting with fresh spring vegetables, tender chicken, and aromatic herbs—perfect comfort food any time of year.

# 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
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 ½ lemon (optional)

# Directions:

01 - Heat a drizzle of olive oil in a large pot over medium heat. Add onion, celery, and carrots, sautéing for 4–5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth, add bay leaf and thyme, and bring to a gentle boil.
04 - Add chicken breasts, reduce heat, cover, and simmer for 15–18 minutes until cooked through.
05 - Remove cooked chicken to a plate and shred with two forks.
06 - Add zucchini and peas to the simmering broth. Cook for 5–7 minutes until vegetables are just tender.
07 - Return shredded chicken to the pot. Stir in parsley and lemon juice if using. Season generously with salt and pepper.
08 - Remove bay leaf. Ladle into bowls, garnish with additional fresh parsley, and serve immediately.

# Expert Tips:

01 -
  • The broth is light enough for lunch but satisfying enough for dinner, hitting that perfect middle ground where you feel nourished without being weighed down
  • Everything cooks in one pot, and the way the chicken poaches right in the broth means it stays incredibly tender while infusing the soup with depth
02 -
  • Resist the urge to rush the vegetable softening step in the beginning, as those sweet aromatic notes are what make a simple broth taste like it simmered all day
  • The lemon juice is entirely optional but I have found it makes the flavors pop and somehow makes the whole bowl feel lighter
03 -
  • Use a vegetable peeler to shave thin ribbons of zucchini instead of dicing it for a more elegant presentation and quicker cooking
  • Taste the broth before adding the lemon juice, as some lemons are more acidic than others and you want brightness without overwhelming the delicate flavors
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