Chicken Spring Vegetable Soup is a light, healthy, and incredibly satisfying meal that heroically champions fresh, in-season produce. This easy-to-follow recipe is your definitive guide to creating a vibrant and nourishing bowl that’s perfect for any day of the week.
Key Ingredients for Chicken Spring Vegetable Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 carrots, peeled and thinly sliced
- 2 celery stalks, thinly sliced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup fresh or frozen corn kernels
- 1 cup fresh or frozen peas
- 1 cup trimmed and chopped asparagus spears (about 1/2 inch pieces)
- 1/2 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Optional: Lemon wedges for serving, crusty bread for dipping
How to Make Chicken Spring Vegetable Soup
This Chicken Spring Vegetable Soup is a testament to how simple, fresh ingredients can combine for an unbelievably flavorful and comforting meal. Its beauty lies in its straightforward approach, allowing the natural sweetness of spring vegetables to shine through. With a prep time of just 20 minutes and a cook time of 25 minutes, you can have a wholesome, satisfying soup on the table in under an hour, perfect for a healthy lunch or a light dinner.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add Liquid and Chicken: Pour in the chicken broth and bring to a gentle simmer. Add the bite-sized pieces of chicken to the pot. Season with a pinch of salt and freshly ground black pepper.
- Simmer the Chicken: Reduce the heat to low, cover the pot, and let the chicken simmer for about 10-15 minutes, or until it is cooked through and no longer pink in the center.
- Introduce the Spring Vegetables: Once the chicken is cooked, stir in the corn kernels, peas, and chopped asparagus. Continue to simmer for another 5 minutes, or until the vegetables are tender-crisp and vibrant in color.
- Incorporate Fresh Herbs: Stir in the chopped fresh dill and parsley. Season the soup with additional salt and pepper to your taste.
- Serve: Ladle the hot Chicken Spring Vegetable Soup into bowls. Serve immediately, with optional lemon wedges on the side for a bright burst of citrus flavor, and crusty bread for dipping.
Why You’ll Love This Chicken Spring Vegetable Soup
This Chicken Spring Vegetable Soup is a true celebration of springtime in a bowl, bursting with the fresh, vibrant flavors of the season’s finest produce like crisp asparagus, sweet corn, and tender peas. It’s a nourishing meal that feels incredibly light yet wonderfully satisfying, a welcome change from heavier, richer soups. Unlike restaurant versions that can be pricey, making this soup at home is remarkably budget-friendly, allowing you to enjoy a gourmet-quality meal without breaking the bank. The delicate balance of tender chicken and a medley of colorful vegetables, enhanced by the bright notes of fresh herbs, makes it a standout dish that’s both comforting and revitalizing.
This delightful soup is a perfect antidote to the winter blues, bringing a much-needed dose of freshness and color to your table. It’s also incredibly versatile; feel free to adapt it with your favorite spring vegetables. Imagine a quicker, lighter version of a classic chicken noodle soup, but instead of noodles, you have an abundance of beautiful vegetables. It’s the kind of meal that warms you from the inside out while feeling wonderfully healthy. Don’t wait for a special occasion; whip up this Chicken Spring Vegetable Soup tonight and savor the taste of spring, no matter the season!
Storing and Reheating Tips
To store your delicious Chicken Spring Vegetable Soup, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions or the entire pot. Ensure the soup is completely cooled before freezing. Store in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Frozen soup should be consumed within 2-3 months for optimal quality.
When reheating your Chicken Spring Vegetable Soup, gentle heat is key. On the stovetop, pour the desired amount into a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. Avoid boiling, as this can make the vegetables mushy. If reheating from frozen, it’s best to thaw it in the refrigerator overnight before reheating on the stovetop. Reheating in the microwave is also an option; simply place a portion in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until hot.
Final Thoughts
This Chicken Spring Vegetable Soup is a delightful way to embrace the freshness of spring and enjoy a wholesome, delicious meal. It’s easy, affordable, and bursting with vibrant flavors, making it a must-try recipe for any home cook. Give it a go, and you’ll quickly discover why this soup becomes a springtime staple!
Chicken Spring Vegetable Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 carrots, 2 stalks celery, 2 cloves garlic
- Pour in the chicken broth and bring to a gentle simmer. Add the bite-sized pieces of chicken to the pot. Season with a pinch of salt and freshly ground black pepper.6 cups low-sodium chicken broth, 1 pound boneless, skinless chicken breasts or thighs, to taste salt, to taste freshly ground black pepper
- Reduce the heat to low, cover the pot, and let the chicken simmer for about 10-15 minutes, or until it is cooked through and no longer pink in the center.1 pound boneless, skinless chicken breasts or thighs
- Once the chicken is cooked, stir in the corn kernels, peas, and chopped asparagus. Continue to simmer for another 5 minutes, or until the vegetables are tender-crisp and vibrant in color.1 cup fresh or frozen corn kernels, 1 cup fresh or frozen peas, 1 cup trimmed and chopped asparagus spears
- Stir in the chopped fresh dill and parsley. Season the soup with additional salt and pepper to your taste.1/2 cup chopped fresh dill, 1/4 cup chopped fresh parsley, to taste salt, to taste freshly ground black pepper
- Ladle the hot Chicken Spring Vegetable Soup into bowls. Serve immediately, with optional lemon wedges on the side for a bright burst of citrus flavor, and crusty bread for dipping.Lemon wedges, crusty bread