Description

This light and nourishing soup highlights crisp asparagus, tender peas, and fragrant herbs in a savory chicken broth. Simple to prepare and full of seasonal flavor, it brings a bowl of spring comfort to any table.

Ingredients

Scale

1 lb boneless skinless chicken breast

2 carrots, thinly sliced

1 leek, sliced

1 cup fresh peas

1 bunch asparagus, trimmed and chopped

1/4 cup mixed fresh herbs (dill, thyme, parsley)

6 cups chicken broth

2 tbsp olive oil

1 tbsp lemon juice

salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat and sauté leeks and carrots until fragrant.

2. Add chicken broth and bring to a gentle simmer.

3. Add chicken breasts and cook until fully cooked, then remove and shred.

4. Return shredded chicken to the pot, then stir in peas, asparagus, and fresh herbs.

5. Finish with lemon juice, season with salt and pepper, and serve hot.

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

Nutrition

Serving Size: 1 bowl
Calories: 200
Sugar: 3
Sodium: 500
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 10
Fiber: 2
Protein: 20
Cholesterol: 55

Keywords: spring vegetable chicken soup, easy spring chicken soup, healthy spring soup dish, spring herb soup, fresh spring soup, chicken soup recipe, seasonal soup, garden soup, light spring soup