Spring Chicken Vegetable Soup

Name: Spring Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, diced; 4 cups chicken broth; 2 cups carrots, sliced; 1 cup celery, diced; 1 cup asparagus, chopped; 1 cup peas, fresh or frozen; 1 medium onion, chopped; 2 garlic cloves, minced; 2 tablespoons olive oil; Salt and pepper to taste; 2 teaspoons dried thyme; 1 teaspoon lemon juice

Highlighted under: Everyday World Food Recipes

I absolutely love making this Spring Chicken Vegetable Soup when the weather starts to warm up. The combination of fresh vegetables and tender chicken makes for a light yet satisfying meal. It's incredibly versatile, too – you can use whatever veggies you have on hand. The broth is rich and full of flavor, perfect for a cozy evening or a gathering with friends. Plus, it comes together in just about 45 minutes, which is a win for any busy weeknight dinner!

Created by

Elowen Carter

Last updated on 2026-02-01T16:53:35.937Z

One spring afternoon, I decided to experiment in the kitchen with the fresh vegetables I had in my fridge. My goal was to create a soup that felt light yet hearty enough for a family dinner. The result was this delicious Spring Chicken Vegetable Soup, which quickly became a favorite among my friends. To maximize flavor, I sauté the chicken and vegetables first before adding the broth, allowing each ingredient to really shine.

One tip I found helpful was to use a mix of seasonal produce, like asparagus and peas, which not only adds vibrant colors but also enhances the freshness of the soup. The key to a good broth is to let it simmer so the flavors meld together beautifully. I can assure you, each bowl is packed with comforting goodness!

Why You'll Love This Recipe
Fresh seasonal vegetables enhance the flavor and nutrition
Comforting and light, perfect for any occasion
Quick and easy to prepare, ideal for busy weeknights

Choosing the Right Chicken

Using fresh, high-quality chicken breast is crucial for achieving a tender texture in this soup. When selecting chicken, look for meat that is pale in color and has no unpleasant odor. Dicing the chicken into evenly sized pieces helps ensure that it cooks uniformly in the pot. Be sure to sear the chicken until golden brown, as this step adds depth to the flavor profile. If you're short on time, feel free to substitute with rotisserie chicken for a quicker alternative – just add it during the simmering phase.

For a heartier version of this soup, consider using chicken thighs instead of breasts. Thighs have a richer flavor and remain moist during cooking. If you opt for bone-in chicken, be mindful to remove the bones after browning. This will require a bit more time in the kitchen, but the outcome will be worth the effort in terms of flavor.

Vegetable Selection and Variations

The beauty of this Spring Chicken Vegetable Soup lies in its adaptability. While the recipe calls for carrots, asparagus, and peas, you can easily swap these for seasonal vegetables like zucchini, green beans, or bell peppers based on what’s available. If using starchy vegetables like potatoes, be sure to cut them into small cubes to maintain a quick cooking time. Always consider the cooking time of your vegetables, adding those that take longer to cook early in the process.

To enhance the soup’s flavor profile, feel free to add a splash of white wine to deglaze the pot after sautéing the chicken. This addition will create a richer broth. Additionally, fresh herbs, such as dill or parsley, can be stirred in at the end for a burst of freshness, complementing the spring theme beautifully.

Storage and Reheating Tips

This chicken vegetable soup can be stored in the refrigerator for up to 3-4 days in an airtight container. If you plan to make it ahead, consider freezing individual portions. Cool the soup completely before transferring it to freezer-safe containers or bags, and it can be kept for up to 3 months. When reheating, thaw in the refrigerator overnight for best results and reheat gently on the stovetop over low heat until warmed through, being careful not to overcook the vegetables.

If you find that the soup thickens as it sits, adjust the consistency by adding a bit more broth or water during reheating. This will help restore the soup to its original texture. Just make sure to taste and adjust the seasoning afterward, as the flavors may become muted during storage.

Ingredients

For the Soup

1 lb chicken breast, diced
4 cups chicken broth
2 cups carrots, sliced
1 cup celery, diced
1 cup asparagus, chopped
1 cup peas, fresh or frozen
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
Salt and pepper to taste
2 teaspoons dried thyme
1 teaspoon lemon juice

Instructions

Sauté the Chicken

In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned, about 5 minutes.

Add Vegetables

Stir in the onion, garlic, carrots, and celery. Cook for another 5 minutes until vegetables start to soften.

Create the Soup Base

Pour in the chicken broth and bring to a boil. Add thyme, salt, and pepper.

Simmer the Soup

Reduce heat to low, add asparagus and peas, and simmer for about 15 minutes.

Finish the Soup

Stir in the lemon juice before serving. Adjust seasoning as needed.

Pro Tips

Feel free to swap in your favorite vegetables or add some pasta for a heartier version. A sprinkle of fresh herbs just before serving elevates the dish even more!

Serving Suggestions

This Spring Chicken Vegetable Soup makes a delightful meal on its own, but you can elevate the dining experience by pairing it with crusty bread or a fresh garden salad. A light vinaigrette can complement the flavors beautifully. Alternatively, serve the soup in a bread bowl for a fun and interactive way to enjoy your meal.

For a heartier option, consider topping each bowl with freshly grated Parmesan cheese or a dollop of sour cream for added creaminess. A sprinkle of fresh herbs, such as basil or cilantro, can also brighten the dish, enhancing both color and flavor.

Troubleshooting Common Issues

If the soup tastes bland, it's likely an issue with seasoning. Make sure to salt your chicken and vegetables at each stage of cooking. Don't hesitate to add more salt, pepper, or even a splash of vinegar during the simmering phase to balance the flavors. It's essential to taste as you go to identify and rectify any seasoning imbalances.

On the other hand, if your soup appears too watery, you can let it simmer longer to reduce the broth slightly. Alternatively, creating a slurry with cornstarch and water and stirring it in can help thicken the soup without changing the flavor.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well in this soup; just be sure to thaw them before adding.

→ How long can I store the soup?

You can store leftovers in the refrigerator for up to 3 days. Reheat on the stove before serving.

→ Can I make this soup ahead of time?

Absolutely! This soup can be prepared a day in advance. Simply warm it up when ready to serve.

→ Is this soup suitable for freezing?

Yes, you can freeze the soup for up to 2 months. Just let it cool completely before transferring to freezer-safe containers.