Description
A refreshing and hearty chicken soup infused with lemon and packed with spring vegetables.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup water
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 1 cup fresh peas (or frozen)
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and minced garlic. Sauté them together until the onion turns translucent and fragrant, which should take about 3-5 minutes.
- Next, toss in the diced carrots. Allow them to cook in the pot for about 5 minutes, stirring occasionally. You want them to soften just a little before moving on to the next step.
- Pour in the chicken broth and water, then add the chicken breasts. Increase the heat to bring everything to a boil. Once boiling, reduce the heat and let it simmer gently.
- After about 10-15 minutes of simmering, it’s time to add the other veggies! Put in the zucchini, cherry tomatoes, peas, and sprinkle in the dried thyme. Keep simmering until the chicken is cooked through and the vegetables are tender, which should take another 10 minutes.
- Carefully take the chicken breasts out of the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the soup.
- Stir in the lemon juice and zest for that bright, fresh flavor. Season your soup with salt and pepper to taste, giving it one final stir to combine everything nicely.
- Now, it’s time to serve! Ladle the warm soup into bowls and sprinkle with fresh chopped parsley for a lovely touch. Enjoy your delicious homemade lemony chicken soup!
Notes
- For a richer flavor, you can use homemade chicken broth.
- Feel free to add other spring vegetables like asparagus or spinach.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg