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
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions or the entire pot (ensure soup is completely cooled before freezing) in freezer-safe containers or bags for up to 2-3 months. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, avoiding boiling. Thaw from frozen in the refrigerator overnight before stovetop reheating. Microwave reheating: heat in 30-second intervals, stirring between each, until hot.
