A light, brothy soup with tender chicken, fresh spring vegetables, and aromatic herbs perfect for any season.
# What You'll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (about 14 oz)
→ 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
14 - Olive oil for sautéing
# How to Make It:
01 - Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion, sliced celery, and carrots. Sauté for 4 to 5 minutes until the vegetables begin to soften.
02 - Stir in the minced garlic and cook for 1 minute until the kitchen fills with fragrant aroma.
03 - Pour in the chicken broth and add the bay leaf and thyme. Bring the mixture to a gentle boil over medium-high heat.
04 - Add the chicken breasts to the simmering broth. Reduce heat to medium-low, cover the pot, and simmer for 15 to 18 minutes until the chicken is cooked through and no longer pink inside.
05 - Transfer the cooked chicken to a clean plate and use two forks to shred the meat into bite-sized pieces.
06 - Add the diced zucchini and peas to the simmering broth. Cook for 5 to 7 minutes until the vegetables are just tender but still retain their vibrant color.
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.
08 - Remove the bay leaf from the pot. Ladle the soup into bowls, garnish with additional fresh parsley, and serve while hot.
