A light, brothy soup bursting with fresh spring vegetables, tender shredded chicken, and aromatic herbs.
# What You’ll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts, about 14 oz
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 1 medium zucchini, diced
04 - 1 cup fresh or frozen peas
05 - 1 medium yellow onion, finely chopped
06 - 2 celery stalks, sliced
07 - 2 garlic cloves, minced
→ Broth & Aromatics
08 - 6 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 2 tablespoons fresh parsley, chopped
12 - Salt and freshly ground black pepper to taste
→ Optional
13 - Juice of ½ lemon
# How-To:
01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, sautéing for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth, add bay leaf and thyme, and bring to a gentle boil.
04 - Add chicken breasts, reduce heat, cover, and simmer for 15 to 18 minutes until cooked through.
05 - Remove chicken to a plate and shred using two forks.
06 - Add zucchini and peas to the soup, cooking for 5 to 7 minutes until vegetables are tender.
07 - Return shredded chicken to the pot. Stir in parsley and lemon juice if desired. Season generously with salt and pepper. Remove bay leaf.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot.
