Description

Enjoy a fresh, wholesome Spring Vegetable & Herb Chicken Soup that’s perfect for revitalizing your meals. A delicious recipe awaits you! (152 chars)

Ingredients

Scale

2 boneless, skinless chicken breasts

1 tablespoon of olive oil

1 medium onion, diced

2 garlic cloves, minced

2 carrots, sliced

2 celery stalks, chopped

1 zucchini, diced

1 cup asparagus, cut into 1-inch pieces

4 cups low-sodium chicken broth

1 bay leaf

1 teaspoon dried thyme

Salt and pepper to taste

2 cups leafy greens (such as spinach or kale)

Fresh parsley, chopped for garnish

Optional: lemon juice for added brightness

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Instructions

Step 1: Season the chicken with salt and pepper, then heat olive oil in a large pot over medium heat. Sear the chicken for 5-6 minutes on each side until golden brown. Remove from pot and set aside.

Step 2: In the same pot, add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.

Step 3: Add sliced carrots and chopped celery, cooking for 5 minutes until they start to soften. Mix in diced zucchini and asparagus, stirring for a couple more minutes.

Step 4: Pour in chicken broth, add bay leaf and dried thyme. Return chicken to the pot, bring to a boil, then reduce to a simmer and cover for 40 minutes.

Step 5: Remove chicken and shred it. Return the shredded chicken to the pot, add leafy greens, and cook for an additional 5 minutes until greens are wilted. Season to taste with salt, pepper, and lemon juice.

Step 6: Ladle the soup into bowls, garnish with fresh parsley, and serve.

Notes

A delightful Spring Vegetable and Herb Chicken Soup that embraces the fresh flavors of seasonal ingredients, packed with nutrients and easy to prepare.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: 300
Sugar: 2g
Fat: 10g
Carbohydrates: 18g
Fiber: 4g
Protein: 25g