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–+ servings
Chicken Soup with Spring Vegetables

Chicken Soup with Spring Vegetables for Cozy Family Comfort

This Chicken Soup with Spring Vegetables is a comforting dish that combines hearty chicken and vibrant veggies, perfect for cozy family meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Boneless Skinless Chicken Breasts Can substitute with chicken thighs for richer flavor.
  • 6 cups Chicken Broth Low-sodium preferred.
  • 3 cloves Garlic Minced.
  • 1 teaspoon Salt
  • 0.5 teaspoon Pepper Adjust to taste.
For the Vegetables
  • 2 medium Carrots Sliced.
  • 2 sticks Celery Chopped.
  • 1 medium Onion Diced.
  • 1 cup Asparagus Trimmed and cut into bite-sized pieces.
  • 1 cup Peas
For Freshness
  • 0.25 cup Fresh Dill Can substitute with fresh parsley.
  • 1 tablespoon Lemon Juice Freshly squeezed preferred.
Optional Additions
  • 2 cups Cooked Noodles or Rice Gluten-free orzo works well.

Equipment

  • Large soup pot

Method
 

Step-by-Step Instructions
  1. In a large soup pot, heat a drizzle of olive oil over medium heat. Add diced onion and minced garlic, sautéing for about 2–3 minutes until fragrant and the onion is translucent.
  2. Toss in sliced carrots and chopped celery, cooking for another 3–5 minutes until softened.
  3. Place the boneless skinless chicken breasts into the pot, ensuring they are nestled in the sautéed vegetables. Pour in the chicken broth and bring to a gentle simmer.
  4. Reduce the heat to low, cover the pot, and simmer for approximately 25–30 minutes until the chicken is fully cooked and tender.
  5. Remove the chicken from the pot and stir in chopped asparagus, peas, fresh dill, and a splash of lemon juice. Cook for an additional 5–7 minutes.
  6. Shred or dice the chicken into bite-sized pieces and return it to the pot, stirring everything to combine.
  7. Taste and season generously with salt and pepper, then ladle into bowls and serve hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 4500IUVitamin C: 35mgCalcium: 50mgIron: 2mg

Notes

Perfect for chilly evenings, this soup can be adjusted to meet dietary needs without compromising flavor.

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