Description

This light and nourishing soup combines tender chicken, fresh spring vegetables, and fragrant herbs in a golden homemade broth. It’s easy to prepare and perfect for celebrating seasonal flavors.

Ingredients

Scale

2 tablespoons olive oil

1 medium leek, trimmed and thinly sliced

2 carrots, peeled and diced

1 cup fresh peas

2 cups fresh spinach leaves, chopped

2 celery stalks, sliced

3 garlic cloves, minced

6 cups chicken broth

2 cups cooked chicken, shredded

1 tablespoon fresh thyme or 1 teaspoon dried

1 bay leaf

Salt and freshly ground pepper to taste

1 tablespoon lemon juice

Fresh dill or parsley for garnish

Instructions

1. Heat olive oil over medium heat in a stockpot and sauté leeks, carrots, and celery until softened and fragrant.

2. Add minced garlic and cook for one minute without browning.

3. Pour in chicken broth, add thyme and bay leaf, and bring to a gentle simmer.

4. Stir in shredded chicken and simmer on low for 20 minutes.

5. Add peas and spinach and cook for another 3 to 5 minutes until greens are tender.

6. Remove bay leaf, stir in lemon juice, season with salt and pepper, and garnish with fresh dill before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: soup
Method: simmering
Cuisine: american

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 4
Sodium: 550
Fat: 6
Saturated Fat: 1
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 14
Fiber: 3
Protein: 15
Cholesterol: 45

Keywords: spring soup, chicken vegetable soup, veggie soup, fresh seasonal flavor, homemade broth, healthy soup, easy chicken soup