Spring Soup

Spring Soup is hearty, comforting, and loaded with flavor. Tender chicken and spring veggies make a delicious combination for a savory, homemade soup!

Course Main Course, Soup

Cuisine American

Keyword chicken soup, soup recipe, spring chicken soup

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 210

Author Gayle

Equipment

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.

Nutrition