Save to Pinterest The first time I made this soup, it was one of those gray March days where winter drags on forever. My farmer's market box had arrived with the most beautiful baby carrots and fresh peas, and I just wanted something that felt like hope in a bowl. I threw everything together without really following a recipe, and somehow it turned into the soup I now crave every spring.
Last year I made this for my friend who was recovering from surgery, and she texted me three days later asking for the recipe. She said it was the first thing that actually tasted good to her in weeks. Thats when I knew this wasnt just soup anymore—it was the kind of comfort food that shows up when people need it most.
Ingredients
- 2 boneless skinless chicken breasts: I always use boneless here because it shreds so easily into tender pieces that melt into every spoonful
- 2 medium carrots: Look for the sweetest ones you can find, spring carrots if possible, they make the broth sing
- 1 medium zucchini: Dont overcook it, that slight crunch is what keeps every bite interesting
- 1 cup fresh or frozen peas: Those little bursts of sweetness are what make this taste like spring arrived early
- 1 medium yellow onion: Finely chopped so it practically disappears into the broth but leaves all its sweet savory magic behind
- 2 celery stalks: Slice them thin so they soften nicely instead of staying stubbornly crunchy
- 2 garlic cloves: Minced fresh because jarred garlic just doesnt have that punch that wakes everything up
- 6 cups low sodium chicken broth: Low sodium is nonnegotiable here, you want to control the seasoning yourself
- 1 bay leaf: The quiet hero that works in the background making everything taste deeper
- 1 teaspoon dried thyme: Fresh is wonderful but honestly dried works beautifully here, just dont skip it
- 2 tablespoons fresh parsley: Plus more for garnish because that bright green pop makes everyone feel fancy
- Salt and pepper: Be generous, this is a brothy soup so it needs proper seasoning to shine
- Juice of half lemon: Optional but honestly it transforms the whole thing from good to cant stop eating
Instructions
- Start your flavor foundation:
- Heat that drizzle of olive oil in your largest pot over medium heat, then toss in your onion, celery, and carrots. Let them soften and become fragrant, about 4 or 5 minutes, stirring occasionally so nothing sticks.
- Wake up the garlic:
- Stir in your minced garlic and let it cook for just one minute until you can smell it, anything longer and it might turn bitter on you.
- Build the broth:
- Pour in all 6 cups of chicken broth, drop in that bay leaf and thyme, and bring it all to a gentle boil. Watch it carefully, you want it to bubble but not rage.
- Cook the chicken:
- Add your chicken breasts, reduce the heat to low, cover with a lid, and let it simmer for 15 to 18 minutes. Youll know its done when the chicken feels firm and springs back when you press it.
- Shred while hot:
- Use tongs to move the chicken to a plate, then use two forks to pull it apart into shreds. Its easier when its still warm, so dont wait too long.
- Add the spring vegetables:
- Drop your zucchini and peas into the simmering broth and cook for 5 to 7 minutes. You want them tender but still holding their shape, not mushy.
- Bring it all together:
- Return all that shredded chicken to the pot, stir in the parsley and lemon juice if youre using it, then taste and add salt and pepper until it makes you say wow. Fish out that bay leaf and serve hot, maybe with extra parsley on top because you deserve something pretty.
Save to Pinterest My neighbor asked for the recipe after smelling it simmering through our open windows. Now we make it together whenever we both get spring CSA boxes, and somehow it always tastes better when we cook side by side, even if were just catching up while chopping vegetables.
Making It Your Own
Sometimes I add small pasta shapes in the last few minutes of cooking, which turns this from soup into something closer to minestrone. My kids especially love it with tiny stars or alphabet pasta floating in their bowls.
Vegetable Swaps
Asparagus cut into one inch pieces works beautifully here, just add it in the last three minutes so it doesnt get sad and mushy. Green beans are another great option, cut them small so they cook through nicely.
Serving Suggestions
This soup becomes a proper meal with some crusty bread for dunking. I like to set out a bowl of extra Parmesan cheese and let everyone add as much as they want. The way it melts into the hot broth is absolute magic.
- Pair with a crisp white wine like Sauvignon Blanc if youre feeling fancy
- Leftovers keep beautifully for 3 days and the flavors actually get better
- The soup freezes well for up to 3 months if you want to stock your freezer
Save to Pinterest Theres something so hopeful about a soup that tastes like spring, no matter what season it actually is. I hope this brings a little brightness to your kitchen too.
Recipe Questions
- → Can I use frozen chicken instead of fresh?
Yes, use frozen boneless, skinless chicken breasts. Thaw completely before cooking, or add 5-10 extra minutes to the simmering time if cooking from partially thawed state.
- → What vegetables work best as substitutes?
Asparagus, green beans, spinach, kale, and bok choy are excellent alternatives. Cut them to similar sizes for even cooking throughout the broth.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The soup freezes well for up to 2 months. Reheat gently on the stovetop over medium heat.
- → Can I make this ahead of time?
Prepare the soup through step 7, then cool and refrigerate. Add the shredded chicken and herbs just before serving for best flavor and texture.
- → Is this suitable for meal prep?
Absolutely. Portion into containers and refrigerate for quick weekday meals. Pairs well with crusty bread or a side salad for a complete meal.
- → How can I adjust the sodium content?
Use low-sodium or homemade broth to control salt levels. Taste before adding salt at the end, allowing for natural seasoning from vegetables and herbs.