Spring Soup is hearty, comforting, and loaded with flavor. Tender chicken and spring veggies like asparagus and peas make a delicious combination for a savory, homemade soup!
Chicken Vegetable Soup with Spring Flavors
Soup recipes are the name of my game, friends!
I absolutely love soup and eat it weekly…and I’m not kidding! I just love how it warms you up and fills your soul — like a hug in a bowl, if you will.
I’m not ashamed to admit that I often reach for the canned kind during the week. But, on the weekends, or when I’m feeling fancy, I whip up my own. From this easy cheeseburger soup, to that Instant Pot tomato basil soup, and this mushroom barley soup, I love it all.
This spring chicken soup recipe is my latest (and tastiest) creation. It features tender chicken, lots of spring vegetables like asparagus and peas, and a savory, hearty broth.
You really can’t get any cozier than this chicken vegetable soup. Not only is it a breeze to whip up, but it’ll be a family favorite for years to come.
Ingredients in Spring Soup
This spring vegetable soup is essentially a chicken asparagus soup that’s brightened up with fresh lemon juice and herbs. Here’s what you’ll need to make this springtime soup recipe:
- Unsalted butter
- Celery
- Carrots
- Onion
- Minced garlic
- Asparagus
- Dried basil
- Salt
- Pepper
- Lemon
- Corn
- Peas
- Chicken breasts
- Chicken broth
- Dried rosemary
Can I Use Different Vegetables?
The wonderful thing about this soup is that you really can throw whatever vegetables you want in there. Make it your own and enjoy!
Feel free to also add in mushrooms, bell peppers, zucchini, summer squash, or whatever other vegetables are currently in season.
How to Make Spring Soup
This is a very easy chicken vegetable soup that uses seasonal spring produce to really pack in the flavor. Here’s a look at how the recipe is made:
- In a large pot over medium heat, add butter, celery, carrots, and onions. Cook until softened.
- Add the asparagus, garlic, dried basil, salt, pepper, dried rosemary, and lemon juice.
- Pour in the chicken broth.
- Add in the chicken breasts and bring mixture to a boil.
- Once boiling, lower the heat to a simmer and cover. Cook until there is no more pink and the chicken easily falls apart.
- Once the chicken is cooked, fish it out and shred it with a fork on a cutting board.
- Add the chicken back into the broth along with the corn and peas.
- Let the broth simmer for a few minutes or until the corn and peas are cooked though.
What to Serve with Spring Chicken Vegetable Soup
Not sure what to serve with this spring chicken asparagus soup? Here are my suggestions:
- Cheesy Cornbread Muffins
- Cheesy Stuffed Pesto Rolls
- Cheesy Garlic Bread
- Green side salad
Storage Instructions
Using an airtight container, store this soup in the refrigerator for up to five days. You can also freeze this spring chicken soup for up to three to six months for best quality.
Tips for the Best Spring Soup
- If you don’t like or have asparagus, use whatever veggies you have on-hand. Broccoli, zucchini, or snap peas would be a delicious addition or substitution.
- Want to add more veggies? Feel free! This cozy soup would be perfect with zucchini, broccoli, or even sweet potatoes.
- If you want to add even more flavor, fresh basil and rosemary would work instead of dried.
- Fresh, frozen, or canned corn works well in this spring chicken soup recipe.
- If you don’t have chicken breasts on-hand, chicken thighs would work just as well.
- You can swap vegetable broth for the chicken broth with delicious results.
Looking for More Chicken Soup Recipes? I’ve Got You Covered!
- Pesto Chicken Noodle Soup
- Slow Cooker Lightened Up Creamy Chicken Soup
- Lemon Chicken Orzo Soup
- Slow Cooker Chicken Tortilla Soup
- Easy Chicken Noodle Soup
Spring Soup
Ingredients
- 1 tablespoon unsalted butter
- 1 cup chopped celery about two stalks
- 1 cup chopped carrots about 1-2 medium carrots
- 1 medium onion chopped
- 1 cup asparagus chopped into 1-inch length pieces
- 2 teaspoons minced garlic
- ¾ teaspoon dried basil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried rosemary
- Juice of half a lemon about ¾ tablespoon
- 6 cups low-sodium chicken broth
- 1 cup corn fresh, frozen, or canned
- 1 cup frozen peas
- 1 pound boneless skinless chicken breasts
Instructions
- In a large pot over medium heat, add butter, celery, carrots, and onions. Cook until softened.
- Add the asparagus, garlic, dried basil, salt, pepper, dried rosemary, and lemon juice.
- Continually stir for 1 minute (prevents garlic from burning) and then pour in the chicken broth.
- Add in the chicken breasts and bring mixture to a boil. Once boiling, lower the heat to a simmer and cover. Cook until there is no more pink and the chicken easily falls apart, about 15-20 min, depending on the thickness of the chicken breasts.
- Once chicken is cooked, remove from pot and shred it with a fork on a cutting board. Then add the chicken back into the broth, along with the corn and peas.
- Let the broth simmer for a few minutes or until the corn and peas are cooked though. Garnish with fresh parsley, if desired.
Notes
- Store soup in an airtight container in the refrigerator for up to five days.
- Soup can be frozen in a freezer-safe container for up to six months.
- See my tips and tricks for making this Spring Chicken Soup above the recipe box.
Jill Baker says
Gayle says