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)
Notes
Stores well in the refrigerator for 3-4 days or can be frozen for up to 2-3 months. Leafy greens can be removed before freezing to prevent mushiness upon reheating.
