This Simple Lemony Chicken Soup with Spring Veggies is your new go-to for a light, flavorful, and incredibly easy meal. Perfect for a quick weeknight dinner or a comforting lunch, this soup bursts with fresh, seasonal ingredients and a zesty lemon finish that will brighten any day.
Key Ingredients for Simple Lemony Chicken Soup with Spring Veggies
- 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
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh peas (frozen can be substituted)
- 1/2 cup fresh spinach or kale, roughly chopped
- 1/4 cup fresh lemon juice (from about 1-2 lemons)
- 1 teaspoon dried dill
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
- Lemon wedges, for serving (optional)
How to Make Simple Lemony Chicken Soup with Spring Veggies
This delightful soup is a testament to how simple ingredients can create an explosion of flavor. In under 40 minutes, you can whip up a bowl of pure comfort that’s both nourishing and incredibly satisfying. Its vibrant colors from the spring vegetables are as appealing as its light, zesty taste.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables begin to soften.
- Add Garlic and Chicken: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the chicken breasts or thighs to the pot.
- Simmer the Chicken: Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
- Shred the Chicken: Carefully remove the cooked chicken from the pot and place it on a cutting board. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.
- Add Spring Vegetables: Return the shredded chicken to the pot. Add the asparagus pieces, peas, and spinach or kale.
- Cook the Vegetables: Increase the heat to medium-low and cook for another 5-7 minutes, or until the asparagus is tender-crisp and the spinach has wilted.
- Incorporate Lemon and Dill: Stir in the fresh lemon juice and dried dill. Season generously with salt and freshly ground black pepper to taste.
- Serve: Ladle the hot Simple Lemony Chicken Soup with Spring Veggies into bowls. Garnish with fresh chopped parsley and serve with lemon wedges on the side, if desired.
Why You’ll Love This Simple Lemony Chicken Soup with Spring Veggies
You’ll absolutely adore this Simple Lemony Chicken Soup with Spring Veggies for its incredible lightness and invigorating flavor profile. The star feature is its vibrant, zesty lemon notes perfectly complemented by the tender bite of seasonal spring vegetables, making it feel like a breath of fresh air in a bowl. Making this soup at home is a fantastic cost-saving option compared to purchasing similar specialty broths, offering you premium taste without the premium price tag. The combination of tender chicken, crisp-tender veggies, and that bright citrus finish makes it an irresistible choice for any meal.
Unlike heavy, creamy soups, this recipe offers a refreshing and wholesome alternative that won’t leave you feeling weighed down. It’s a delightful way to embrace the flavors of the season and provides a comforting yet light experience that nourishes from the inside out. So why wait to brighten your table? Gather your ingredients and give this Simple Lemony Chicken Soup with Spring Veggies a try today – your taste buds will thank you for it!
Storing and Reheating Tips
Storing Leftovers:
- Allow the soup to cool completely at room temperature before storing.
- Transfer the cooled soup to airtight containers.
- Store in the refrigerator for up to 3-4 days.
Reheating:
- Stovetop: Reheat gently over medium-low heat, stirring occasionally, until heated through. Add a splash more chicken broth or water if the soup has become too thick.
- Microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring between each, until hot.
- Freezing: While best enjoyed fresh, you can freeze this soup. Cool completely, transfer to freezer-safe containers or bags, and freeze for up to 2-3 months. Note that the texture of the vegetables might change slightly upon thawing. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Simple Lemony Chicken Soup with Spring Veggies is a delightful harmony of flavors and textures, proving that healthy and delicious can go hand-in-hand. Embrace this easy recipe for a comforting, vibrant meal that’s both nourishing and incredibly satisfying. Give it a try and let its bright flavors uplift your next meal!
Simple Lemony Chicken Soup with Spring Veggies
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables begin to soften.1 tablespoon olive oil, 1 medium yellow onion, 2 carrots, 2 stalks celery
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the chicken breasts or thighs to the pot.2 cloves garlic, 1.5 pounds boneless, skinless chicken breasts or thighs
- Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.6 cups low-sodium chicken broth
- Carefully remove the cooked chicken from the pot and place it on a cutting board. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.1.5 pounds boneless, skinless chicken breasts or thighs
- Return the shredded chicken to the pot. Add the asparagus pieces, peas, and spinach or kale.1/2 cup fresh spinach or kale, 1 cup fresh asparagus, 1 cup fresh peas
- Increase the heat to medium-low and cook for another 5-7 minutes, or until the asparagus is tender-crisp and the spinach has wilted.1 cup fresh asparagus, 1/2 cup fresh spinach or kale
- Stir in the fresh lemon juice and dried dill. Season generously with salt and freshly ground black pepper to taste.1/4 cup fresh lemon juice, 1 teaspoon dried dill, to taste salt, to taste freshly ground black pepper
- Ladle the hot Simple Lemony Chicken Soup with Spring Veggies into bowls. Garnish with fresh chopped parsley and serve with lemon wedges on the side, if desired.fresh parsley, lemon wedges
Notes
Allow the soup to cool completely at room temperature before storing. Transfer the cooled soup to airtight containers. Store in the refrigerator for up to 3-4 days.
Reheating:
Stovetop: Reheat gently over medium-low heat, stirring occasionally, until heated through. Add a splash more chicken broth or water if the soup has become too thick.
Microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring between each, until hot.
Freezing: While best enjoyed fresh, you can freeze this soup. Cool completely, transfer to freezer-safe containers or bags, and freeze for up to 2-3 months. Note that the texture of the vegetables might change slightly upon thawing. Thaw overnight in the refrigerator before reheating.