Pin it The first time I made this soup was on a chilly April afternoon when I'd overambitiously bought way too many vegetables at the farmers market. My kitchen smelled like onions and thyme within minutes, and something about that light, brothy simmer just felt like spring finally showing up for real.
Last month, my sister was recovering from a nasty cold and I brought her a batch of this. She sent me a text three hours later saying she'd eaten three bowls and finally felt human again. Sometimes the simplest food is the most healing.
Ingredients
- 2 boneless skinless chicken breasts: Poaching them right in the broth keeps everything tender and infuses the liquid with flavor
- 2 medium carrots 1 medium zucchini 1 cup peas: Classic spring vegetables but dont be afraid to swap based on what you have
- 1 medium yellow onion and 2 celery stalks: The foundational aromatics that build that comforting soup base
- 6 cups low-sodium chicken broth: Starting with unsalted broth lets you control the seasoning perfectly
- Dried thyme and fresh parsley: Dried herbs hold up better during cooking while fresh parsley adds that bright finish
Instructions
- Build your flavor base:
- Heat a drizzle of olive oil in a large pot over medium heat then sauté the onion celery and carrots for 4 to 5 minutes until theyve softened and the kitchen starts smelling amazing
- Add the aromatics:
- Stir in the garlic and cook for just 1 minute until fragrant then pour in the chicken broth along with the bay leaf and thyme
- Poach the chicken:
- Bring everything to a gentle boil then add the chicken breasts reduce heat cover and simmer for 15 to 18 minutes until cooked through
- Shred and finish:
- Remove the chicken to a plate and shred with two forks then add the zucchini and peas to the pot and cook 5 to 7 more minutes before returning the chicken and stirring in parsley and lemon juice
Pin it My neighbor brought over a loaf of crusty sourdough the day I first tested this recipe and we sat at my counter dipping bread into bowls until we were both absolutely stuffed. Some meals just stick with you like that.
Make It Your Own
Sometimes I'll add a handful of orzo or small pasta shells in the last five minutes if I want something more substantial. The pasta soaks up that brothy goodness and turns it into almost a stew-like meal.
Timing Matters
I've learned that adding delicate vegetables like zucchini and peas too early turns them into mush. They only need about five minutes in the hot broth to stay bright and tender-crisp.
Serving Suggestions
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. And if you're feeling extra generous a simple green salad with vinaigrette balances out the meal perfectly.
- Crusty bread is practically mandatory for sopping up every last drop
- The soup actually tastes better the next day so make a big batch
- Keep that lemon juice handy it brightens everything up remarkably
Pin it Theres something profoundly satisfying about a soup that celebrates vegetables without trying too hard. This is the one I make when I need to remember that good food doesnt have to be complicated.
Recipe FAQs
- → Can I prepare this soup ahead of time?
Yes, this soup stores well in the refrigerator for up to 4 days. Store in an airtight container. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- → What vegetables can I substitute?
Feel free to swap vegetables based on what's in season or your preference. Asparagus, green beans, spinach, or diced bell peppers work wonderfully. Adjust cooking times slightly for harder vegetables like broccoli or cauliflower.
- → How do I ensure the chicken is properly cooked?
Simmer the chicken breasts for 15-18 minutes until they reach an internal temperature of 165°F (74°C). They should shred easily with two forks. Don't skip this step to ensure food safety.
- → Can I make this soup dairy-free and gluten-free?
This soup is naturally both dairy-free and gluten-free as written. Simply verify your chicken broth is certified gluten-free if that's a concern. Avoid adding regular pasta and use gluten-free alternatives if desired.
- → What's the best way to reheat leftovers?
Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. Avoid boiling, which can toughen the chicken. Alternatively, microwave individual portions in a covered bowl for 2-3 minutes.
- → Can I add grains or pasta to make it heartier?
Absolutely. Stir in cooked rice, quinoa, or small pasta shapes in the final step. You can also cook pasta separately and add it to individual bowls to prevent it from absorbing too much broth during storage.