Spring Chicken Vegetable Soup

Name: Spring Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 1 zucchini, diced; 1 bell pepper, diced; 2 cups shredded cooked chicken; 4 cups chicken stock or broth; 1 teaspoon dried thyme; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Home Healthy Meals Collection

I love making this Spring Chicken Vegetable Soup when the weather starts warming up. It’s incredibly refreshing and brings a burst of flavor from all the fresh vegetables. The bright colors and hearty chicken make it not just satisfying but also a feast for the eyes. Over the years, I’ve perfected the balance of herbs and spices, ensuring each spoonful is packed with the essence of spring. It’s a delightful way to transition into the warmer months, and I always look forward to sharing it with family and friends.

Created by

Marlowe Sinclair

Last updated on 2026-02-01T19:37:35.842Z

Making this soup reminds me of my childhood, where every spring, my grandma would gather fresh vegetables from her garden. After trying various methods, I found that roasting some of the vegetables before adding them to the broth really enhances their natural sweetness. Each time I make this soup, I find joy in tasting the rich flavors that come from fresh, seasonal produce.

When I started using homemade chicken stock in lieu of store-bought, the depth of flavor skyrocketed. Instead of heavy cream, I finish with a squeeze of lemon for brightness, which ties all the ingredients together. This simple tweak makes it feel even more vibrant and light, perfect for a spring meal.

Why You'll Love This Recipe
Vibrant mix of fresh spring vegetables
Light yet filling, perfect for any time of day
Easily customizable with your favorite veggies or herbs

Choosing the Right Vegetables

When preparing this Spring Chicken Vegetable Soup, selecting the right combination of vegetables is vital for achieving that fresh, vibrant taste. Additionally, seasonal vegetables like asparagus or peas can elevate the dish. Bear in mind that if you prefer softer vegetables, such as spinach or kale, add them during the last few minutes of simmering to prevent them from becoming overly wilted and losing their vibrant color.

Each vegetable contributes to both the flavor and texture of the soup. For instance, carrots add a subtle sweetness, while celery provides a satisfying crunch. When diced properly, they cook evenly, which helps create the perfect base for your soup. Always aim for uniformity in size—dicing your vegetables into small, similar-sized pieces ensures they cook at the same rate.

Perfecting the Broth

The broth plays a crucial role in your Spring Chicken Vegetable Soup, acting as the foundation for the entire dish. Using quality chicken stock or broth will elevate the flavors significantly. If you're short on time, low-sodium varieties allow you to control the salt content without compromising taste. If you wish to make it even richer, consider simmering your broth with a few sprigs of fresh herbs like thyme or parsley for added depth.

Simmering the chicken with the broth is a fantastic way to infuse flavor. If you have leftover rotisserie chicken, shredding it directly into the pot when adding your stock can create a beautifully hearty texture. If you’re looking for a lighter version, swapping out some of the broth for water can create a less intense flavor without sacrificing the soup's character.

Ingredients

Gather the following ingredients to create this delicious soup:

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 bell pepper, diced
2 cups shredded cooked chicken
4 cups chicken stock or broth
1 teaspoon dried thyme
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley for garnish

Ensure you have everything prepped for a smooth cooking experience!

Instructions

Follow these steps to prepare your Spring Chicken Vegetable Soup:

Sauté Vegetables

In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 3 minutes or until fragrant. Stir in minced garlic, carrots, and celery, cooking for an additional 5 minutes.

Add Remaining Ingredients

Add the zucchini, bell pepper, shredded chicken, chicken stock, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and let simmer for 20 minutes.

Finish and Serve

Once ready, stir in lemon juice and garnish with fresh parsley before serving hot. Enjoy your delightful bowl of spring!

Enjoy your delicious and healthy soup!

Pro Tips

For added flavor, consider adding fresh herbs like dill or basil just before serving. Also, feel free to switch out the vegetables based on your preference or what's in season.

Make-Ahead & Storage

One of the best things about this Spring Chicken Vegetable Soup is that it's an excellent make-ahead meal. Prepare the soup in advance and store it in an airtight container in the refrigerator for up to four days. This not only allows the flavors to meld together but also makes busy weeknights much easier as you can quickly reheat your meal on the stovetop or in the microwave.

For longer storage, consider freezing the soup. Portion it into freezer-safe containers and allow it to cool completely before sealing. This soup can be frozen for up to three months. When you're ready to enjoy it, thaw it overnight in the refrigerator before reheating on low heat to avoid breaking down the ingredients.

Flavor Variations

While this recipe is fantastic as is, it’s also adaptable to suit your tastes and dietary preferences. Experimenting with different herbs like basil or dill can give the soup an entirely new flavor profile. Adding a splash of white wine can enhance the richness further, while a pinch of red pepper flakes brings an exciting kick for spice lovers who appreciate a little heat.

If you're looking for a vegetarian or vegan option, you can easily substitute the chicken with protein-rich legumes like chickpeas or lentils, and use vegetable stock instead of chicken stock. Additionally, including a variety of beans not only adds nutritional value but also makes for a filling meal that keeps everyone satisfied.

Questions About Recipes

→ Can I use frozen vegetables for this soup?

Yes, frozen vegetables can be a great time-saver and still provide good flavor. Just make sure to adjust the cooking time as needed.

→ How can I make this soup vegetarian?

You can easily make this soup vegetarian by omitting the chicken and using vegetable stock instead.

→ Can I store leftovers?

Absolutely! This soup can be stored in the refrigerator for up to 3 days and reheats well. Just ensure it's cooled before storing.

→ What should I serve with this soup?

This soup pairs wonderfully with crusty bread or a light salad for a complete meal.