Creamy Spring Vegetable Chicken Soup
A comforting and creamy soup packed with fresh spring vegetables and tender chicken, perfect for a light meal.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (2) medium carrots, sliced
- (2) stalks celery, diced
- (1 pound) boneless, skinless chicken breasts, cut into bite-sized pieces
- (4 cups) chicken broth
- (1 cup) heavy cream
- (1 cup) fresh asparagus, trimmed and cut into 1-inch pieces
- (1 cup) frozen peas
- (1 teaspoon) dried thyme
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
Heat 1 tablespoon olive oil in a large pot over medium heat.
- 2
Add 1 medium diced onion and sauté until translucent, about 5 minutes.
- 3
Stir in 2 cloves minced garlic, 2 medium sliced carrots, and 2 stalks diced celery; cook for another 5 minutes. Add 2/4 teaspoon black pepper.
- 4
Add 1 pound cut chicken breasts and cook until no longer pink, about 5-7 minutes.
- 5
Pour in 4 cups chicken broth and bring to a simmer.
- 6
Add 1 cup heavy cream, 1 cup asparagus pieces, 1 cup frozen peas, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 7
Simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the soup is creamy.
- 8
Stir in 1/4 cup chopped fresh parsley before serving.
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