Pin Now The first time I made this soup was on one of those weird transitional days where winter and spring can't decide who's winning. I had fresh peas from the farmers market and a lonely zucchini rolling around in the crisper drawer, plus some chicken that needed using. The whole house started smelling amazing within minutes, and my roommate wandered in asking what restaurant I'd ordered from.
Last spring, my sister came over feeling under the weather and I made a double batch. We sat at the kitchen table for hours, just talking and eating bowl after bowl. She kept saying how it was exactly what her body needed, like medicine disguised as dinner. Now whenever she visits, this is what she requests.
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Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and shreds beautifully into the broth
- Carrots: Slice them into uniform rounds so they cook at the same rate as everything else
- Zucchini: Add these later in the process so they keep some texture instead of turning to mush
- Fresh or frozen peas: They add these pops of sweetness that balance the savory broth perfectly
- Yellow onion: Finely chopped so it practically dissolves into the soup base
- Celery: This builds that classic aromatic foundation with the onion and carrots
- Garlic: Only cook it for a minute so it doesn't turn bitter
- Low-sodium chicken broth: Starting with less salt lets you control the seasoning at the end
- Bay leaf and thyme: These herbs infuse the broth while the chicken poaches
- Fresh parsley: Add some during cooking and save some for that pretty green garnish
- Lemon juice: The acid brightens everything and cuts through the richness
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Instructions
- Build your flavor base:
- Heat a drizzle of olive oil in a large pot over medium heat, then add the onion, celery, and carrots. Let them soften and become fragrant for about 5 minutes.
- Wake up the garlic:
- Stir in the minced garlic and cook just until you can smell it, maybe 30 seconds to a minute.
- Create the broth:
- Pour in the chicken broth, drop in the bay leaf and thyme, and bring everything to a gentle boil.
- Poach the chicken:
- Add the chicken breasts to the bubbling broth, then lower the heat and cover. Let it simmer gently for 15 to 18 minutes until the chicken is cooked through.
- Shred while hot:
- Remove the chicken to a plate and use two forks to pull it apart into satisfying shreds.
- Add the spring vegetables:
- Drop the zucchini and peas into the simmering broth and cook for 5 to 7 minutes until they're tender but still have some bite.
- Bring it all together:
- Return the shredded chicken to the pot, stir in the parsley and lemon juice, then season generously with salt and pepper. Remove the bay leaf before serving.
Pin Now This soup became my go-to when I moved into my first apartment and realized cooking actual meals was something adults had to do. It felt sophisticated but wasn't intimidating, and somehow making it made me feel like I had my life together.
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Making It Your Own
I've swapped asparagus for the zucchini when that's what I had on hand, and green beans work beautifully too. Sometimes I'll throw in a handful of spinach at the very end just to wilt it. The beauty of this soup is how forgiving it is while still tasting intentional.
What To Serve With It
Crusty bread is non-negotiable for soaking up that broth. A simple green salad with a vinaigrette cuts through the warmth nicely. On nights when we're feeling fancy, I'll open a bottle of Sauvignon Blanc and suddenly dinner feels like a restaurant experience.
Meal Prep Magic
This soup keeps perfectly in the fridge for up to four days and actually improves as it sits. The flavors marry together in a way that makes the second or third bowl even better than the first. I often make a batch on Sunday for easy lunches throughout the week.
- Let the soup cool completely before transferring to airtight containers
- Freeze portions for up to three months if you want to stock your freezer
- Reheat gently over low heat so the chicken doesn't get tough
Pin Now There's something so comforting about a pot of soup simmering on the stove, no matter the season. This one became a staple because it never fails to make me feel taken care of.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. The flavors actually improve after resting in the refrigerator for 1-2 days. Store in an airtight container and reheat gently on the stove.
- → What vegetables work best in this soup?
Carrots, zucchini, and peas are classic, but you can substitute asparagus, green beans, or even diced potatoes based on what's in season.
- → Can I use rotisserie chicken instead?
Yes, shred about 2-3 cups of rotisserie chicken and add it during the last 5 minutes of cooking just to heat through.
- → How do I store leftovers?
Cool completely and refrigerate in a sealed container for up to 4 days, or freeze for up to 3 months. The broth may thicken slightly when chilled.
- → What can I serve with this soup?
Crusty bread, crackers, or a simple green salad complement it well. A crisp white wine like Sauvignon Blanc also pairs beautifully.
- → Is this suitable for meal prep?
Perfect for meal prep. Portion into individual containers and freeze. Thaw overnight in the refrigerator before reheating.
