Save This Spring Garden Chicken Soup is a light, brothy masterpiece bursting with fresh spring vegetables, tender shredded chicken, and aromatic herbs. It is the perfect comforting meal for any time of year, offering a clean and vibrant flavor profile that is both healthy and satisfying. Whether you're looking for a restorative lunch or a simple dinner, this dish brings the freshness of the garden straight to your bowl.
Save The beauty of this soup lies in its simplicity. By poaching the chicken breasts directly in the aromatic broth, the meat remains incredibly tender while infusing the liquid with savory depth. The addition of zucchini and peas at the very end ensures the vegetables retain their bright color and snap, providing a beautiful contrast to the shredded protein.
Ingredients
- Protein: 2 boneless, skinless chicken breasts (about 400 g)
- Vegetables: 2 medium carrots (peeled and sliced), 1 medium zucchini (diced), 1 cup (150 g) fresh or frozen peas, 1 medium yellow onion (chopped), 2 celery stalks (sliced), 2 garlic cloves (minced)
- Broth & Aromatics: 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)
- Seasoning: Salt and freshly ground black pepper, to taste
- Optional: Juice of ½ lemon
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 this recipe remains gluten-free, always double-check the label on your chicken broth. When shredding the chicken, using two forks while it is still warm makes the process quick and easy. For the best flavor, don't skip the step of sautéing the mirepoix (onion, celery, and carrots) as it builds the flavor foundation of the soup.
Varianten und Anpassungen
This soup is highly customizable. For a heartier version, feel free to add a handful of small pasta shapes or pre-cooked rice during the final simmer. You can also swap out the peas or zucchini for other seasonal favorites like sliced asparagus or fresh green beans to keep the garden theme alive.
Serviervorschläge
Serve this soup hot with an extra garnish of fresh parsley. It pairs exceptionally well with a piece of crusty bread for dipping or a crisp white wine such as Sauvignon Blanc. A final squeeze of lemon juice just before serving is highly recommended to brighten the earthy herbal notes.
Save Enjoy this wholesome Spring Garden Chicken Soup as a light yet filling meal that brings a touch of seasonal freshness to your table. Simple to prepare and full of natural flavor, it is sure to become a household favorite.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, absolutely. Use about 2 cups of shredded rotisserie chicken and add it in the final step. This reduces cooking time significantly since the chicken is already cooked through.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The soup actually tastes better the next day as flavors meld. Reheat gently over medium heat on the stovetop, adding a splash of broth if needed to restore the desired consistency.
- → Is this soup suitable for freezing?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently. The vegetables may soften slightly upon reheating, which is normal.
- → What can I substitute for the spring vegetables?
Feel free to adapt based on seasonal availability or preference. Asparagus, green beans, snap peas, spinach, and kale all work beautifully. Keep cooking times in mind—heartier vegetables may need a few extra minutes.
- → How can I make this soup more substantial?
Add a handful of small pasta, cooked rice, or barley in the final step. Alternatively, include diced potatoes in step 4 with the other aromatics, allowing them to cook with the broth until tender.
- → What wine pairs well with this soup?
A crisp white wine like Sauvignon Blanc complements the light, fresh flavors beautifully. The wine's acidity balances the herbaceous notes of thyme and parsley while enhancing the broth's delicate character.