Spring Garden Chicken Soup (Printable)

Light and nourishing soup with fresh spring vegetables, tender chicken, and fragrant herbs in a savory broth.

# 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 plus extra for garnish
12 - Salt and freshly ground black pepper to taste

→ Optional

13 - Juice of ½ lemon for brightness

# How to Make It:

01 - Heat a drizzle of olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 4-5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Pour in chicken broth, add bay leaf and thyme. Bring to a gentle boil.
04 - Add chicken breasts to boiling broth. Reduce heat to low, cover, and simmer for 15-18 minutes until chicken is cooked through.
05 - Remove cooked chicken to a plate. Shred using two forks into bite-sized pieces.
06 - Return soup to heat. Add zucchini and peas. Cook for 5-7 minutes until vegetables are just tender.
07 - Return shredded chicken to pot. Stir in parsley and lemon juice if using. Season generously with salt and pepper. Remove bay leaf before serving.
08 - Ladle hot soup into bowls. Garnish with extra fresh parsley and serve immediately.

# Expert Suggestions:

01 -
  • Its light enough for spring weather but still delivers that deep comforting warmth you crave
  • The vegetables stay vibrant and tender instead of turning mushy like in so many other soups
  • You can throw it together in under an hour but it tastes like it simmered all afternoon
02 -
  • Dont rush the initial vegetable sauté this step builds the foundation of flavor that makes the soup taste homemade
  • Poaching the chicken directly in the broth keeps it moist and infuses the liquid with rich chicken flavor
  • Add the zucchini and peas late so they stay bright and tender instead of becoming mushy and overcooked
03 -
  • Use a microplane to zest some lemon into the soup along with the juice for even more bright citrus flavor
  • If you have leftover rotisserie chicken you can skip the poaching step and add shredded chicken in the last five minutes
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