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
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.
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.
