A light, brothy soup bursting with fresh spring vegetables, tender chicken, and aromatic herbs.
# What You’ll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (14 oz)
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 1 medium zucchini, diced
04 - 1 cup fresh or frozen peas (5.3 oz)
05 - 1 medium yellow onion, finely chopped
06 - 2 celery stalks, sliced
07 - 2 garlic cloves, minced
→ Broth and 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
13 - Juice of ½ lemon
→ Finishing
14 - Extra fresh parsley for garnish
15 - Olive oil for sautéing
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 4–5 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 broth. Reduce heat, cover, and simmer for 15–18 minutes until chicken is cooked through.
05 - Remove chicken to a cutting board and shred using two forks into bite-sized pieces.
06 - Add zucchini and peas to the soup. Cook for 5–7 minutes until vegetables are tender-crisp.
07 - Return shredded chicken to the pot. Stir in parsley and lemon juice. Season generously with salt and pepper to taste.
08 - Remove bay leaf. Ladle soup into bowls, garnish with fresh parsley, and serve immediately.
