Spring Garden Chicken Soup (Printable)

A light, brothy soup with fresh spring vegetables and tender shredded chicken, ready in just 45 minutes.

# What You 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 green 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 or 2 teaspoons fresh thyme
11 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
12 - Salt and freshly ground black pepper to taste

→ Optional Enhancements

13 - Juice of ½ lemon for brightness

# Directions:

01 - Heat a drizzle of olive oil in a large soup pot over medium heat. Add chopped onion, sliced celery, and carrots. Sauté for 4 to 5 minutes until vegetables begin to soften and onions turn translucent.
02 - Stir minced garlic into the vegetable mixture and cook for 1 minute until fragrant, being careful not to brown the garlic.
03 - Pour in chicken broth and add bay leaf with dried thyme. Bring the mixture to a gentle boil over medium-high heat.
04 - Place whole chicken breasts into the boiling broth. Reduce heat to low, cover the pot, and simmer for 15 to 18 minutes until chicken is completely cooked through and reaches internal temperature of 165°F.
05 - Remove cooked chicken from the pot using tongs and transfer to a clean plate. Allow to cool slightly, then shred into bite-sized pieces using two forks.
06 - Return pot to medium heat. Add diced zucchini and green peas to the simmering broth. Cook for 5 to 7 minutes until vegetables are tender but still retain some texture.
07 - Return shredded chicken to the pot. Stir in fresh parsley and lemon juice if using. Season generously with salt and freshly ground black pepper to taste. Remove and discard bay leaf.
08 - Ladle hot soup into serving bowls. Garnish with additional fresh parsley and serve immediately with crusty bread if desired.

# Expert Advice:

01 -
  • Its incredibly forgiving—you can swap in whatever vegetables you have on hand and it still works beautifully
  • The broth comes together in under an hour but tastes like it simmered all day
  • Leftovers actually taste better the next day as the flavors deepen and meld
02 -
  • Do not let the soup boil vigorously once the chicken is added—gentle simmering keeps the meat tender
  • Remove the bay leaf before serving or someone will get an unpleasant surprise
  • The soup will continue to absorb liquid as it sits, so you may need to add more broth when reheating leftovers
03 -
  • If you have time, make the broth a day ahead—the flavors deepen incredibly overnight
  • Adding a small parmesan cheese rind while simmering adds incredible umami depth without dairy
  • Finish each bowl with a drizzle of good olive oil for luxurious richness
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