Spring Chicken Vegetable Soup

Name: Spring Chicken Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breasts; 4 cups chicken broth; 2 carrots, diced; 2 celery stalks, diced; 1 onion, chopped; 2 cloves garlic, minced; 1 zucchini, diced; 1 cup green beans, trimmed and cut; 1 cup peas (fresh or frozen); 1 teaspoon dried thyme; 1 teaspoon dried parsley; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Mindful Meal Ideas

I love making this Spring Chicken Vegetable Soup when the days get warmer and the gardens are bursting with fresh produce. It’s a light yet hearty dish that showcases vibrant spring vegetables, and it’s perfect for a quick weeknight dinner or a leisurely weekend lunch. The best part is how flexible it is – you can swap in whatever seasonal veggies you have on hand, and the fragrant herbs elevate the broth to a whole new level. It’s a comforting bowl of springtime goodness that I hope you enjoy as much as I do!

Created by

Nora Ellis

Last updated on 2026-02-01T18:57:35.872Z

One rainy afternoon, I decided to whip up a batch of this Spring Chicken Vegetable Soup, and it instantly brightened my day. The aromas of simmering chicken and vegetables filled my kitchen, making my home feel warm and inviting. I’ve found that adding fresh herbs like thyme and parsley really enhances the overall flavor of the soup, giving it a lovely herbal note that’s perfect with the tender chicken and crisp veggies.

As I stirred the soup, I was reminded of how versatile it could be. I often throw in different vegetables based on what I have available. Zucchini, asparagus, or even some spring peas can easily find a home in this comforting bowl. It’s a great way to use up leftovers, and I love that it’s both nourishing and satisfying at the same time.

Why You'll Love This Recipe
Packed with fresh spring vegetables for a vibrant taste.
Hearty and comforting, yet light enough for warmer weather.
Versatile base allows for endless ingredient swaps.

Understanding Chicken in Soups

When preparing this soup, the key to tender chicken is to avoid overcooking. After browning the chicken breasts for about 5 minutes, remember that they will finish cooking in the broth. Keeping the cooking time to a minimum helps maintain their moisture and flavor. If you’re using chicken thighs instead, adjust the cooking time slightly, as thighs can handle a longer cook without drying out.

Another technique to enhance the chicken's flavor is to season it with salt and pepper before adding it to the pot. This small step ensures that the chicken infuses the broth with its savory notes, creating a more flavorful soup base. The combination of chicken and aromatic vegetables guarantees a comforting depth of flavor.

The Role of Fresh Vegetables

In this Spring Chicken Vegetable Soup, the vegetables not only provide color and texture but also contribute essential nutrients. Using seasonal vegetables, such as zucchini and green beans, maximizes freshness while keeping the dish vibrant. Look for crisp, bright vegetables for the best results. If you can find them, fresh peas add a delightful sweetness that pairs beautifully with the savory broth.

Feel free to substitute any vegetables you prefer, like bell peppers or asparagus, which can also work well. Just ensure they are cut into uniform sizes to ensure even cooking. If opting for frozen veggies, add them later in the cooking process to prevent them from overcooking and losing their bright color.

Perfecting the Broth

The broth for this soup is where the magic happens. Using quality chicken broth as a base deeply enhances the overall flavor, so choose a brand you love or make your own for the freshest taste. A homemade broth can be prepared ahead and frozen, making it a convenient option for this soup when fresh ingredients are available.

Don't forget the herbs! Dried thyme and parsley add an aromatic touch. If you have fresh herbs on hand, use them instead—just increase the quantity by about three times since fresh herbs have a milder flavor. Adding the herbs early in the cooking process allows their flavors to meld beautifully with the other ingredients, enriching the entire pot.

Ingredients

Gather these fresh ingredients to create a delicious and hearty soup.

Ingredients

1 lb boneless, skinless chicken breasts
4 cups chicken broth
2 carrots, diced
2 celery stalks, diced
1 onion, chopped
2 cloves garlic, minced
1 zucchini, diced
1 cup green beans, trimmed and cut
1 cup peas (fresh or frozen)
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
Olive oil for sautéing

Feel free to customize the variety of vegetables according to your preference and what's in season!

Instructions

Follow these simple steps to bring your soup to life.

Prepare the Chicken

In a large pot, heat a drizzle of olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes. Remove from the pot and set aside.

Sauté the Vegetables

In the same pot, add a little more olive oil if needed, then add the onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.

Combine and Simmer

Return the chicken to the pot along with the chicken broth, thyme, parsley, and zucchini. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.

Finish with Green Veggies

Add the green beans and peas to the soup, cooking for an additional 5 minutes until the veggies are tender and the chicken is cooked through.

Season and Serve

Remove the chicken, shred it, and return it to the pot. Adjust seasoning with salt and pepper as needed, then serve hot.

This soup is perfect served alone or with crusty bread for dipping.

Pro Tips

For added richness, consider adding a splash of cream right before serving. You can also top the soup with fresh herbs for an extra boost of flavor.

Make-Ahead Tips

This soup is a great candidate for meal prep! You can cook everything except the green beans and peas ahead of time. Just store the soup in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, you can easily reheat it on the stove and add the green veggies for a fresh finish.

If preparing for longer storage, consider freezing portions of the soup without the green beans and peas. This prevents them from becoming mushy upon reheating. The soup can last up to three months in the freezer—just remember to label the container with the date for easy tracking.

Serving Suggestions

To elevate this nutritious soup, consider pairing it with a crusty piece of bread or a light salad. A warm, rustic bread complements the broth beautifully, perfect for dipping and soaking up the flavors. You could also serve it with a sprinkle of parmesan cheese on top, adding a savory depth.

For an extra layer of flavor, squeeze fresh lemon juice over the soup just before serving. The bright acidity cuts through the richness and brings the freshness of the spring vegetables to the forefront. If you enjoy a bit of heat, a dash of red pepper flakes adds a delightful kick, complementing the gentle flavors of the soup.

Questions About Recipes

→ Can I use leftover chicken?

Absolutely! Shredded rotisserie chicken works beautifully.

→ What vegetables can I include in the soup?

Feel free to add any seasonal veggies you like, such as asparagus or spinach.

→ Can I freeze the soup?

Yes, this soup freezes well. Just store it in an airtight container for up to 3 months.

→ How can I make this soup vegetarian?

Substitute the chicken with beans or lentils and use vegetable broth.