A light, brothy soup with tender chicken, fresh spring vegetables, and aromatic herbs—ready in just 45 minutes.
# What You Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (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
12 - Salt and freshly ground black pepper to taste
→ Optional
13 - Juice of ½ lemon
# Directions:
01 - Heat a light drizzle of olive oil in a large soup pot over medium heat. Add onion, celery, and carrots, sautéing for 4-5 minutes until vegetables soften and become translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, allowing the aromatics to fully release their flavors.
03 - Pour in chicken broth and add bay leaf and thyme. Bring to a gentle boil, maintaining medium-high heat while stirring occasionally.
04 - Add chicken breasts to the simmering broth. Reduce heat to medium-low, cover partially, and simmer for 15-18 minutes until chicken is cooked through and reaches an internal temperature of 165°F.
05 - Transfer cooked chicken breasts to a plate and use two forks to shred the meat into bite-sized pieces, working with the grain for tender results.
06 - Add diced zucchini and peas to the simmering broth. Cook for 5-7 minutes until vegetables reach desired tenderness while maintaining slight firmness.
07 - Return shredded chicken to the pot. Stir in fresh parsley and lemon juice if using. Season generously with salt and black pepper, adjusting flavors as needed.
08 - Remove bay leaf from the pot. Ladle soup into bowls and garnish each serving with additional fresh parsley. Serve immediately while hot.
