Spring Vegetable and Chicken Soup
A light and refreshing soup featuring tender chicken and vibrant spring vegetables, perfect for a healthy meal any day of the week.
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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) celery stalks, sliced
- (1 pound) boneless, skinless chicken breasts, cut into bite-sized pieces
- (4 cups) low-sodium chicken broth
- (1 cup) green beans, trimmed and cut into 1-inch pieces
- (1 cup) peas (fresh or frozen)
- (1) medium zucchini, diced
- (1 teaspoon) dried thyme
- (1 teaspoon) dried basil
- Salt and pepper to taste
- (2 tablespoons) fresh parsley, chopped (for garnish)
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot over medium heat.
- 2
Add 1 medium diced onion and sauté for about 3 minutes until softened.
- 3
Stir in 2 minced cloves of garlic and cook for an additional minute until fragrant. Add 1 teaspoon dried thyme and 1 teaspoon dried basil.
- 4
Add 2 sliced medium carrots and 2 sliced celery stalks to the pot, cooking for 5 minutes until they begin to soften.
- 5
Add 1 pound of cut chicken breasts to the pot and cook until they are no longer pink, about 5-7 minutes.
- 6
Pour in 4 cups of low-sodium chicken broth and bring to a boil.
- 7
Once boiling, add 1 cup of green beans, 1 cup of peas, and 1 diced medium zucchini to the pot.
- 8
Stir in 1 teaspoon of dried thyme and 1 teaspoon of dried basil, then reduce the heat to a simmer.
- 9
Season with salt and pepper to taste, and let the soup simmer for 20 minutes, allowing the flavors to meld.
- 10
Serve hot, garnished with 2 tablespoons of chopped fresh parsley.
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