Spring Chicken Soup is your vibrant, nourishing answer to a fresh and flavorful meal, perfect for a light yet satisfying lunch or a comforting dinner. This recipe offers a delightful way to welcome the season with simple ingredients and a taste that’s both wholesome and incredibly delicious.
Key Ingredients for Spring Chicken Soup
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1 cup fresh peas (frozen thawed peas can be used as a substitute)
- 1 cup chopped fresh spinach or kale
- 1/4 cup chopped fresh parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
How to Make Spring Chicken Soup
This Spring Chicken Soup is a breeze to put together, making it an ideal weeknight meal or a lovely dish for a relaxed weekend. Its vibrant flavors come from fresh vegetables and tender chicken, creating a satisfying and healthy bowl that feels like a warm hug. With a preparation time of just 25 minutes and a cooking time of 30 minutes, you’ll have a delicious meal ready in under an hour.
Step-by-Step Instructions
- Sauté the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 3-5 minutes. You don’t need to cook it through at this stage. Remove the chicken from the pot and set aside.
- Soften the Aromatics: Add the chopped onion, diced carrots, and diced celery to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
- Infuse with Garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Build the Broth: Pour in the low-sodium chicken broth and water. Add the dried thyme and dried rosemary. Season with salt and freshly ground black pepper. Bring the mixture to a boil.
- Return Chicken and Simmer: Once boiling, reduce the heat to low, return the browned chicken to the pot, and cover. Let the soup simmer for at least 15-20 minutes, or until the chicken is cooked through and tender, and the vegetables are soft.
- Add Freshness: Stir in the fresh peas and chopped spinach or kale. Cook for an additional 3-5 minutes, or until the peas are bright green and tender, and the greens have wilted.
- Adjust Seasoning: Taste the soup and adjust salt and pepper as needed.
- Serve: Ladle the hot Spring Chicken Soup into bowls. Garnish with fresh parsley and serve with lemon wedges on the side, if desired.
Why You’ll Love This Spring Chicken Soup
This Spring Chicken Soup is a burst of sunshine in a bowl, boasting tender chicken and a medley of crisp, fresh springtime vegetables like peas and greens. It’s a remarkably cost-effective way to enjoy a nutritious and flavorful meal at home, far more budget-friendly than store-bought or restaurant versions. The subtle herbs and the option of a bright squeeze of lemon elevate its simple ingredients into something truly special, offering a lighter, fresher alternative to heavier chicken noodle soups.
Imagine the comforting embrace of a well-made soup, but with the vibrant, clean flavors of spring. This recipe captures that essence perfectly, proving that healthy eating can be incredibly delicious and satisfying without breaking the bank. So why wait? Give this delightful Spring Chicken Soup a try and let its refreshing taste brighten your day!
Storing and Reheating Tips
This Spring Chicken Soup stores beautifully, making it perfect for meal prep or enjoying throughout the week.
- Refrigeration: Once cooled, store the soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, cool the soup completely, then transfer it to freezer-safe containers or sturdy freezer bags. It can be frozen for up to 2-3 months. Before freezing, you might consider removing any leafy greens to prevent them from becoming mushy upon reheating.
- Reheating: To reheat, gently warm the soup on the stovetop over low heat until heated through. You can also reheat individual portions in the microwave. If the soup has been frozen, thaw it overnight in the refrigerator before reheating. If you plan to add fresh greens or peas, do so after reheating to maintain their crispness.
Final Thoughts
This Spring Chicken Soup is a testament to how simple, fresh ingredients can create an incredibly satisfying and nourishing meal. We encourage you to whip up a batch this week and savor the bright, wholesome flavors of spring in every spoonful. It’s a delightful and easy way to bring a touch of seasonal goodness into your home.
Spring Chicken Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 3-5 minutes. You don’t need to cook it through at this stage. Remove the chicken from the pot and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Add the chopped onion, diced carrots, and diced celery to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.1 large large yellow onion, finely chopped, 2 carrots, peeled and diced, 2 celery stalks, diced
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 cloves garlic, minced
- Pour in the low-sodium chicken broth and water. Add the dried thyme and dried rosemary. Season with salt and freshly ground black pepper. Bring the mixture to a boil.6 cups low-sodium chicken broth, 1 cup water, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, to taste Salt and freshly ground black pepper
- Once boiling, reduce the heat to low, return the browned chicken to the pot, and cover. Let the soup simmer for at least 15-20 minutes, or until the chicken is cooked through and tender, and the vegetables are soft.1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Stir in the fresh peas and chopped spinach or kale. Cook for an additional 3-5 minutes, or until the peas are bright green and tender, and the greens have wilted.1 cup fresh peas (frozen thawed peas can be used as a substitute), 1 cup chopped fresh spinach or kale
- Taste the soup and adjust salt and pepper as needed.to taste Salt and freshly ground black pepper
- Ladle the hot Spring Chicken Soup into bowls. Garnish with fresh parsley and serve with lemon wedges on the side, if desired.1/4 cup chopped fresh parsley, for garnish (optional), Lemon wedges, for serving (optional)