Light brothy soup with fresh spring vegetables, tender chicken, and aromatic herbs—ready in 45 minutes.
# What You'll Need:
→ Protein
01 - 2 boneless skinless chicken breasts (about 14 ounces)
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 1 medium zucchini, diced
04 - 1 cup fresh or frozen peas (about 5 ounces)
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 (about 1.5 quarts)
09 - 1 bay leaf
10 - 1 teaspoon dried thyme (or 2 teaspoons fresh)
11 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
12 - Salt and freshly ground black pepper, to taste
13 - Juice of ½ lemon (optional, for brightness)
# How to Make It:
01 - Heat a drizzle of olive oil in a large soup pot over medium heat. Add the onion, celery, and carrots. Sauté for 4-5 minutes until softened and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Pour in the chicken broth, add the bay leaf and thyme, and bring to a gentle boil.
04 - Add the chicken breasts to the boiling broth. Reduce heat to low, cover, and simmer for 15-18 minutes until chicken is cooked through and no longer pink in the center.
05 - Remove the cooked chicken to a plate using tongs. Let it cool slightly, then shred with two forks into bite-sized pieces.
06 - Add the zucchini and peas to the simmering soup. Cook for 5-7 minutes until vegetables are just tender-crisp.
07 - Return the shredded chicken to the pot. Stir in the fresh parsley and lemon juice if using. Season generously with salt and freshly ground black pepper to taste. Remove and discard the bay leaf.
08 - Ladle the hot soup into bowls. Garnish with extra fresh parsley and serve immediately with crusty bread if desired.
