Save to Pinterest Last April, after weeks of gray skies and endless rain, I found myself staring at a CSA box overflowing with bright green vegetables. This soup emerged from that sudden burst of spring in my kitchen, and somehow it captured exactly what I needed that afternoon. The house filled with the kind of comforting aromas that make you pause and breathe deeper. Now it is my go-to when I want something nourishing but not heavy, and even my kids who claim to hate zucchini ask for seconds.
I remember making this for my sister when she was recovering from surgery, something warm and gentle but full of life. She sent me a text three days later asking for the recipe because she craved that broth. Since then, it has become my most requested soup for friends who need comfort but want to feel healthy too.
Ingredients
- 2 boneless, skinless chicken breasts: Poaching them directly in the broth keeps the meat incredibly tender and infuses the liquid with deep flavor
- 2 medium carrots, peeled and sliced: These add natural sweetness and beautiful orange color to the bowl
- 1 medium zucchini, diced: Choose a smaller one for tender pieces that hold their shape
- 1 cup fresh or frozen peas: Little pops of brightness that make every spoonful feel like spring
- 1 medium yellow onion, finely chopped: The foundation that gives the soup its savory backbone
- 2 celery stalks, sliced: Essential aromatic that complements the other vegetables perfectly
- 2 garlic cloves, minced: Add this at the very end of sautéing so it does not turn bitter
- 6 cups low-sodium chicken broth: Using low-sodium lets you control the seasoning exactly to your taste
- 1 bay leaf and 1 teaspoon dried thyme: These herbs work together to create that classic comfort soup flavor
- 2 tablespoons fresh parsley, chopped: Finish with this for a bright, fresh kick that cuts through the richness
- Salt and freshly ground black pepper: Be generous here, proper seasoning makes all the difference
- Juice of ½ lemon: This optional addition wakes up all the flavors beautifully
Instructions
- Build your aromatic base:
- In a large pot, warm a drizzle of olive oil over medium heat, then add the onion, celery, and carrots. Sauté for 4 to 5 minutes until they soften and the kitchen starts to smell wonderful.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until it becomes fragrant, being careful not to let it brown or it will taste bitter.
- Simmer the broth:
- Pour in the chicken broth, add the bay leaf and thyme, and bring everything to a gentle boil. Lower the heat to maintain a steady simmer.
- Cook the chicken:
- Add the whole chicken breasts to the pot, cover, and let simmer for 15 to 18 minutes until the meat is cooked through and no longer pink in the center.
- Shred the meat:
- Remove the chicken to a plate and use two forks to pull it apart into satisfying shreds. Set aside while the vegetables finish cooking.
- Add the fresh vegetables:
- Drop the zucchini and peas into the broth and cook for 5 to 7 minutes until just tender. You want them to retain their bright color and slight crunch.
- Bring it all together:
- Return the shredded chicken to the pot, stir in the parsley and lemon juice if using, and season generously with salt and pepper. Remove the bay leaf before serving.
Save to Pinterest This soup has become my Sunday ritual during spring months, something I make while listening to podcasts and letting the afternoon light fill the kitchen. It feels like a reset button for the week ahead.
Making It Your Own
Sometimes I throw in a handful of small pasta like orzo or ditalini during the last few minutes of cooking. My neighbor adds cooked rice for a more substantial version that keeps her family full until dinner.
Best Vegetables To Use
Asparagus and green beans work beautifully here when peas are out of season. I have also used fresh corn in late summer and it added such lovely sweetness to every bite.
Serving Suggestions
A slice of crusty bread is perfect for soaking up that flavorful broth. On special occasions, I pour a chilled Sauvignon Blanc and pretend I am dining at a bistro.
- Keep some extra parsley chopped for guests who love a fresh garnish
- The lemon juice is subtle but transformative, do not skip it
- This soup freezes beautifully for those busy weeknight emergencies
Save to Pinterest There is something about a bowl of homemade soup that feels like a hug from the inside out. I hope this recipe finds its way into your regular rotation too.
Recipe FAQs
- → Can I use rotisserie chicken instead of fresh chicken breasts?
Yes, absolutely. Use about 2 cups of shredded rotisserie chicken and add it in the final step. This cuts down cooking time significantly—simply heat the broth and vegetables, then stir in pre-cooked chicken near the end.
- → What vegetables work best as substitutes?
Green beans, asparagus, spinach, kale, or diced potatoes all work wonderfully. Keep cooking times in mind—heartier vegetables like potatoes need more time, while delicate greens like spinach should be added at the very end.
- → How do I make this soup heartier?
Add a handful of small pasta, cooked rice, or diced potatoes. You can also increase the chicken to 3 breasts or add white beans for extra protein and substance.
- → Can this be made ahead or frozen?
Yes, it freezes beautifully for up to three months. Cool completely before transferring to freezer-safe containers. Reheat gently on the stovetop, adding a splash of broth if needed.
- → What broth should I use for best flavor?
Low-sodium chicken broth works best to control saltiness. For deeper flavor, consider bone broth. Always check labels for gluten-free certification if needed, and choose quality brands with minimal additives.
- → How can I enhance the flavor?
Fresh lemon juice adds brightness and lifts all the flavors. Fresh herbs like dill or tarragon work beautifully too. A splash of white wine in the broth adds complexity without overpowering the delicate vegetables.