Spring Garden Chicken Soup (Printable Version)

Light broth with shredded chicken, fresh carrots, zucchini, peas, and aromatic herbs. Ready in 45 minutes.

# What You'll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts (about 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

→ Optional

13 - Juice of ½ lemon

# Directions:

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

# Expert Advice:

01 -
  • The broth is impossibly aromatic, filling your kitchen with the kind of cozy smell that makes people wander in asking whats for dinner
  • Its the perfect transition soup, substantial enough for chilly evenings but fresh enough for those first warm spring days
02 -
  • Overcooking the zucchini turns it into mush, so add it last and keep an eye on it
  • The soup will taste better the next day as flavors meld, but the vegetables lose their texture
03 -
  • Use a microplane to grate the garlic directly into the pot for the most even flavor distribution
  • Taste your broth before adding salt, as brands vary dramatically in sodium levels
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