Light, brothy soup with fresh spring vegetables, tender shredded chicken, and aromatic herbs. Ready in 45 minutes.
# Ingredient list:
→ Protein
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces)
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 1 medium zucchini, diced
04 - 1 cup fresh or frozen peas (about 5.3 ounces)
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 for brightness
# How-to:
01 - Heat a light drizzle of olive oil in a large pot over medium heat. Add the onion, celery, and carrots, sautéing for 4–5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the chicken broth and add the bay leaf and thyme. Bring to a gentle boil.
04 - Add the chicken breasts to the broth. Reduce heat, cover, and simmer for 15–18 minutes until the chicken is cooked through.
05 - Remove the cooked chicken to a plate and shred into bite-sized pieces using two forks.
06 - Add the zucchini and peas to the simmering broth. Cook for 5–7 minutes until vegetables reach tender-crisp texture.
07 - Return the shredded chicken to the pot. Stir in the parsley and lemon juice if using. Season generously with salt and black pepper. Remove and discard the bay leaf.
08 - Ladle into bowls, garnish with fresh parsley, and serve immediately while hot.
