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spring chicken soup recipe

 


Title:
Spring Chicken Soup – Fresh, Light & Full of Garden Flavor

Spring Chicken Soup Recipe – A Bright Bowl of Seasonal Comfort

When the chill of winter fades and spring arrives with its bounty of fresh produce, there's nothing better than a bowl of spring chicken soup. It's lighter than your classic chicken noodle soup, with crisp-tender veggies, tender shredded chicken, and fragrant herbs in a light broth.

Perfect for a light dinner, easy lunch, or even a reset meal after a heavy weekend.

Why You'll Love This Soup

  • Packed with spring veggies like peas, carrots, and leeks
  • Light and low-calorie, yet flavorful
  • Simple to prepare with everyday ingredients
  • Ready in under 40 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 leek, cleaned and sliced
  • 2 carrots, diced
  • 1 celery stalk, chopped
  • 6 cups chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 cup green peas (fresh or frozen)
  • 1 cup baby spinach or chopped kale
  • Juice of ½ lemon
  • 1 tsp dried thyme or 1 tbsp fresh thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Sauté Aromatics:
    Heat olive oil in a large pot. Sauté onion, garlic, leeks, carrots, and celery for 5–6 minutes until softened.

  2. Add Broth & Chicken:
    Pour in chicken broth. Add thyme and bring to a simmer.

  3. Simmer:
    Simmer for 15 minutes until vegetables are tender.

  4. Add Greens & Peas:
    Stir in shredded chicken, peas, and spinach. Cook for another 3–5 minutes until spinach wilts.

  5. Finish with Lemon & Seasoning:
    Add lemon juice, salt, and pepper to taste. Garnish with parsley.

  6. Serve:
    Ladle into bowls and serve warm. Delicious with crusty bread or crackers.

Tips & Variations

  • Use rotisserie chicken for a quick shortcut
  • Swap spinach with Swiss chard or arugula
  • Add a handful of cooked quinoa or orzo for extra heartiness
  • Use vegetable broth to make it lighter or vegetarian (with chickpeas)

Storage

  • Fridge: Store in an airtight container for up to 4 days
  • Freezer: Freeze for up to 2 months (leave out spinach and add fresh when reheating)

FAQs

Can I make this in a slow cooker?
Yes! Add everything except peas and spinach. Cook on low 4–5 hours, then stir in greens at the end.

Is it gluten-free?
Yes! Just ensure your broth is certified gluten-free.


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