Spring Chicken Soup

By zhanghengshuo

6 Person

40 Minutes

0 Calories

This healthy soup will take you all the way through spring. Use whatever vegetables you have to make this the easiest soup to throw together. This soup to win the love of your family. This dish is delicious and suitable for this season. Before cooking, you need to prepare some ingredients, including 1 medium onion, garlic, chicken broth, boneless skinless chicken breast and so on.

Ingredients

Garnish

Lemon slices
Freshly chopped parsley

1 pound boneless skinless chicken breast
1 c. frozen corn
1 c. frozen peas
1/4 c. lemon juice
2 sprigs thyme
1 medium onion, chopped
1 tablespoon extra-virgin olive oil
2 large carrots, chopped
2 stalks celery, chopped
1/2 pound asparagus, trimmed and cut into 1" pieces
2 zucchini, cut into half moons
Kosher salt
1 teaspoon oregano
Freshly ground black pepper
2 cloves garlic, minced
6 c. chicken broth

Method

01

In a large pot over medium heat, heat olive oil. Add onion, carrots, celery, asparagus, and zucchini and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute then season with oregano, salt, and pepper.
02

Pour in chicken broth and thyme. Bring to a boil, then add chicken and lower heat. Let simmer until chicken is cooked through, 10 minutes.
03

Remove chicken from pot and shred with two forks. Add chicken, lemon juice, peas, and corn to pot. Cook until warmed through, 5 minutes. Garnish with lemon slices and parsley to serve.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Spring Chicken Soup

3.5

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Garnish

Lemon slices

Freshly chopped parsley

1 pound boneless skinless chicken breast

1 c. frozen corn

1 c. frozen peas

1/4 c. lemon juice

2 sprigs thyme

1 medium onion, chopped

1 tablespoon extra-virgin olive oil

2 large carrots, chopped

2 stalks celery, chopped

1/2 pound asparagus, trimmed and cut into 1" pieces

2 zucchini, cut into half moons

Kosher salt

1 teaspoon oregano

Freshly ground black pepper

2 cloves garlic, minced

6 c. chicken broth

03 Method

Step 1

In a large pot over medium heat, heat olive oil. Add onion, carrots, celery, asparagus, and zucchini and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute then season with oregano, salt, and pepper.

Step 2

Pour in chicken broth and thyme. Bring to a boil, then add chicken and lower heat. Let simmer until chicken is cooked through, 10 minutes.

Step 3

Remove chicken from pot and shred with two forks. Add chicken, lemon juice, peas, and corn to pot. Cook until warmed through, 5 minutes. Garnish with lemon slices and parsley to serve.

04 Author