Description
A light and refreshing soup with chicken, spring vegetables, and a bright lemon flavor.
Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 cup chopped spring vegetables (such as asparagus, peas, and zucchini)
- 1/4 cup lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken and cook until browned.
- Add onion, carrots, and celery; cook until softened.
- Stir in garlic; cook for 1 minute.
- Pour in chicken broth and bring to a boil.
- Add spring vegetables and cook until tender.
- Stir in lemon juice.
- Season with salt and pepper.
- Garnish with fresh parsley.
Notes
- You can use rotisserie chicken to save time.
- Adjust vegetables based on your preference.
- For extra flavor, add a bay leaf while simmering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg