Merken Spring Garden Chicken Soup is a light, brothy dish bursting with fresh spring vegetables, tender shredded chicken, and aromatic herbs. It is the perfect comforting meal for any time of year, offering a clean and nourishing flavor profile that is both satisfying and healthy.
Merken By using lean chicken breasts and a variety of colorful vegetables like carrots and zucchini, this soup provides a high-protein, low-fat meal that doesn't compromise on taste.
Ingredients
- Protein: 2 boneless, skinless chicken breasts (about 400 g)
- Vegetables: 2 medium carrots (peeled and sliced), 1 medium zucchini (diced), 1 cup (150 g) fresh or frozen peas, 1 medium yellow onion (finely chopped), 2 celery stalks (sliced), 2 garlic cloves (minced)
- Broth & Aromatics: 6 cups (1.5 L) low-sodium chicken broth, 1 bay leaf, 1 teaspoon dried thyme (or 2 tsp fresh), 2 tablespoons fresh parsley (chopped, plus extra for garnish), salt and freshly ground black pepper
- Optional: Juice of ½ lemon
Instructions
- Step 1
- In a large pot, heat a drizzle of olive oil over medium heat.
- Step 2
- Add the onion, celery, and carrots. Sauté for 4–5 minutes until softened.
- Step 3
- Stir in the garlic and cook for 1 minute until fragrant.
- Step 4
- Pour in the chicken broth, add the bay leaf and thyme, and bring to a gentle boil.
- Step 5
- Add the chicken breasts. Reduce heat, cover, and simmer for 15–18 minutes, or until the chicken is cooked through.
- Step 6
- Remove the chicken to a plate and shred with two forks.
- Step 7
- Add the zucchini and peas to the soup. Cook for 5–7 minutes until vegetables are just tender.
- Step 8
- Return the shredded chicken to the pot. Stir in parsley, lemon juice (if using), and season generously with salt and pepper.
- Step 9
- Remove bay leaf. Ladle into bowls, garnish with extra parsley, and serve hot.
Zusatztipps für die Zubereitung
To keep the vegetables vibrant and tender-crisp, ensure you don't overcook the zucchini and peas in step 7. For the chicken, shredding it while it is still warm ensures the meat absorbs a bit of the flavorful broth when returned to the pot.
Varianten und Anpassungen
For a heartier soup, add a handful of small pasta or cooked rice in step 8. You can also easily substitute asparagus or green beans for peas or zucchini if desired, depending on what is in season.
Serviervorschläge
Ladle the soup into wide bowls and serve hot with a garnish of fresh parsley. It pairs exceptionally well with a side of crusty bread or a crisp white wine such as Sauvignon Blanc to highlight the herbal notes.
Merken Each serving of this Spring Garden Chicken Soup contains approximately 220 calories, 4 g of fat, 17 g of carbohydrates, and 27 g of protein, making it a perfectly balanced and nutritious meal choice.
