Spring Garden Chicken Soup

Experience the fresh flavors of the season with this Spring Garden Chicken Soup. It is a light and aromatic dish featuring tender shredded chicken breast simmered in a savory broth packed with colorful vegetables like sliced carrots, diced zucchini, and sweet peas. Garnished with fresh parsley, it is a healthy, comforting meal that feels both nourishing and revitalizing.

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This soup is remarkably versatile and easy to prepare. By sautéing aromatic onion, celery, and garlic before adding the chicken broth and herbs, you create a deep flavor base that highlights the sweetness of the spring vegetables. A final splash of lemon juice adds a bright citrus note that balances the earthy thyme and bay leaf perfectly.

Ingredients

• 2 boneless, skinless chicken breasts (about 400 g)
• 2 medium carrots, peeled and sliced
• 1 medium zucchini, diced
• 1 cup (150 g) fresh or frozen peas
• 1 medium yellow onion, finely chopped
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 6 cups (1.5 L) low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme (or 2 tsp fresh)
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• Salt and freshly ground black pepper, to taste
• Juice of ½ lemon (for brightness)

Instructions

Step 1

In a large pot, heat a drizzle of olive oil over medium heat.

Step 2

Add the onion, celery, and carrots. Sauté for 4–5 minutes until softened.

Step 3

Stir in the garlic and cook for 1 minute until fragrant.

Step 4

Pour in the chicken broth, add the bay leaf and thyme, and bring to a gentle boil.

Step 5

Add the chicken breasts. Reduce heat, cover, and simmer for 15–18 minutes, or until the chicken is cooked through.

Step 6

Remove the chicken to a plate and shred with two forks.

Step 7

Add the zucchini and peas to the soup. Cook for 5–7 minutes until vegetables are just tender.

Step 8

Return the shredded chicken to the pot. Stir in parsley, lemon juice (if using), and season generously with salt and pepper.

Step 9

Remove bay leaf. Ladle into bowls, garnish with extra parsley, and serve hot.

Zusatztipps für die Zubereitung

To ensure the chicken stays tender, simmer it gently rather than boiling it aggressively. Shredding the chicken with two forks while it is still warm makes the process easier. Be sure to cook the zucchini and peas only until they are just tender to maintain their bright green color and fresh texture.

Varianten und Anpassungen

For a heartier version of this soup, you can stir in a handful of small pasta or cooked rice during the final minutes of cooking. If peas or zucchini aren't your favorites, feel free to substitute them with fresh asparagus spears or green beans to keep that vibrant spring garden feel.

Serviervorschläge

Ladle the soup into deep bowls and top with an extra sprinkle of fresh parsley for a pop of color. This dish pairs wonderfully with a side of warm, crusty bread for dipping or a crisp glass of Sauvignon Blanc, which complements the herbal and citrus notes of the broth.

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Enjoy this wholesome Spring Garden Chicken Soup as a comforting lunch or a light dinner. With its blend of fresh vegetables and aromatic herbs, it is a simple yet satisfying meal that brings the best of the garden to your table.

Recipe Help & Answers

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days ahead. Store in refrigerator and reheat gently, adding extra broth if needed as it may thicken.

→ What vegetables work best in spring garden soup?

Carrots, zucchini, peas, celery, and onion create classic spring flavor. Try asparagus or green beans as seasonal substitutes.

→ Is this soup suitable for freezing?

Yes, freeze for up to 3 months. Cool completely before storing in freezer-safe containers. Thaw overnight in refrigerator.

→ How do I make this soup heartier?

Add small pasta or cooked rice during the final 5 minutes. This transforms it into a more substantial meal while keeping the light base.

→ Can I use rotisserie chicken instead?

Absolutely. Shred about 2 cups of rotisserie chicken and add during step 8, skipping the initial cooking of raw chicken breasts.