Save The first time I made this soup was on a rainy Tuesday when I needed something that felt like a hug but wouldn't weigh me down for days. I had a bunch of spring vegetables from the farmers market and some chicken breasts that needed using, so I threw everything into a pot and hoped for the best. What came out was so much better than I expected—light yet deeply comforting, with each spoonful tasting like the season itself.
Last spring, my neighbor was recovering from surgery and I dropped off a batch of this soup. She texted me two hours later saying it was the first thing she had actually wanted to eat in days, and her husband asked if I could teach him how to make it. Now whenever I see those bright green peas and carrots at the market, I think of her little kitchen table where we sat and talked while she finished every drop.
Ingredients
- 2 boneless skinless chicken breasts: Poaching them directly in the broth keeps them incredibly tender and infuses the liquid with flavor
- 2 medium carrots peeled and sliced: Use a diagonal cut for more surface area which helps them cook evenly and look beautiful in the bowl
- 1 medium zucchini diced: Add these towards the end so they keep their slight crunch and bright color
- 1 cup fresh or frozen peas: Frozen peas work perfectly here and actually hold their shape better than fresh ones that can turn starchy
- 1 medium yellow onion finely chopped: The foundation of the soup—take your time sautéing until translucent to build depth
- 2 celery stalks sliced: These provide that classic aromatic base and subtle savory note
- 2 garlic cloves minced: Add these after the other aromatics have softened so they do not burn and turn bitter
- 6 cups low-sodium chicken broth: Starting with low-sodium broth lets you control the seasoning perfectly
- 1 bay leaf: Remove it before serving but let it simmer the whole time for that gentle background flavor
- 1 teaspoon dried thyme: If you have fresh thyme use double the amount and add the whole sprigs then fish them out later
- 2 tablespoons fresh parsley chopped: Stir most of it in at the end but save some for garnish to make it look special
- Salt and freshly ground black pepper: Taste at the end and adjust—broths vary wildly in salt content
- Juice of ½ lemon optional: This little trick brightens everything and makes each spoonful feel lighter
Instructions
- Build your aromatic base:
- Heat a drizzle of olive oil in a large pot over medium heat then add the onion celery and carrots sautéing for 4 to 5 minutes until the onion turns translucent and the vegetables soften
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until fragrant but do not let it brown or it will taste bitter
- Create the broth:
- Pour in the chicken broth add the bay leaf and thyme then bring everything to a gentle boil
- Cook the chicken:
- Add the chicken breasts reduce the heat to low cover the pot and simmer for 15 to 18 minutes until the chicken is cooked through
- Shred the meat:
- Remove the chicken to a plate and use two forks to pull it apart into bite-sized pieces
- Add the spring vegetables:
- Drop in the zucchini and peas and cook for 5 to 7 minutes until they are just tender but still have some bite
- Bring it all together:
- Return the shredded chicken to the pot stir in the parsley and lemon juice if using then season generously with salt and pepper
Save This soup has become my go-to when friends need bringing meals because it travels well reheats beautifully and feels thoughtful without being fussy. I love how the broth stays clear and the vegetables maintain their distinct colors making each bowl look like I put in way more effort than I actually did.
Making It Your Own
Sometimes I add a handful of small pasta like orzo or ditalini in the last few minutes of cooking which transforms this from a light soup into something more substantial. The pasta soaks up the flavorful broth and makes it feel like a complete meal in a bowl especially on colder days.
The Best Vegetables to Use
While the recipe calls for zucchini and peas this soup happily accepts whatever spring vegetables look best at the market. I have swapped in asparagus green beans or even early season green beans cut into pieces and it always works beautifully because the cooking time is gentle enough to preserve their character.
Serving Suggestions
A slice of crusty bread for dipping is practically mandatory and a simple green salad with a bright vinaigrette balances the soup perfectly. On days when I want to make it feel more like dinner party fare I serve it with chilled white wine and call it a meal.
- Make a double batch because this soup freezes exceptionally well
- Keep the pasta or rice separate when storing so it does not absorb all the broth
- Leftovers taste even better the next day as the flavors continue to develop
Save There is something profoundly satisfying about a soup that tastes like the season it was made in and this one captures spring in every spoonful.
Recipe Help
- → Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, absolutely. Shred about 2 cups of rotisserie chicken and add it in step 8 instead of cooking fresh breasts. This reduces cooking time to about 25 minutes total.
- → How long will this soup keep in the refrigerator?
Store leftovers in an airtight container for up to 4 days. The soup tastes even better the next day as flavors develop. Reheat gently on the stovetop over medium heat, adding broth if it thickens.
- → Can I freeze this soup?
Yes, freeze in portions for up to 3 months. Cool completely before freezing. Thaw overnight in the refrigerator and reheat gently on the stovetop. Vegetables may soften slightly upon reheating.
- → What vegetables work well as substitutes?
Try asparagus, green beans, spinach, diced bell peppers, or mushrooms. Add tender vegetables like spinach in the final minutes to preserve their texture and color.
- → Is this soup suitable for meal prep?
Definitely. Prepare the broth base and vegetables ahead, then store separately. Combine and simmer together when ready to serve for best flavor and texture. This makes weeknight dinners quick and convenient.
- → How do I make this soup more filling?
Add cooked rice, small pasta, or diced potatoes in step 8 for heartiness. You can also serve alongside crusty bread for a more substantial meal.