SPRING CHICKEN AND VEGETABLE SOUP

Spring Chicken and Vegetable Soup is a light, refreshing, and healthy dish that highlights the best of seasonal vegetables. This soup is perfect for the warmer months, offering a delicate balance of tender chicken, fresh herbs, and crisp spring vegetables like peas, carrots, and asparagus. It’s both nourishing and satisfying, without being too heavy, making it an ideal meal for lunch or dinner. The fresh herbs and lemon juice at the end brighten the flavor, giving the soup a vibrant finish.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1½ pounds boneless, skinless chicken breasts or thighs
• 6 cups chicken broth
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 1 cup zucchini, diced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Juice of 1 lemon
• ¼ cup fresh parsley or dill, chopped (for garnish)
• 1 cup baby spinach or kale (optional, for extra greens)

Instructions:

1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for another minute, until fragrant.
2. Add the chicken and broth: Place the chicken breasts or thighs into the pot. Pour in the chicken broth, making sure the chicken is fully submerged. Add the thyme, bay leaf, and a pinch of salt and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
3. Shred the chicken: Once the chicken is cooked, remove it from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
4. Add the spring vegetables: Stir in the asparagus, peas, zucchini, and any other vegetables you’re using (like spinach or kale). Simmer for an additional 5-7 minutes, or until the vegetables are tender but still bright.
5. Finish the soup: Stir in the lemon juice and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
6. Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley or dill for a burst of freshness.

This Spring Chicken and Vegetable Soup is perfect for celebrating the flavors of the season and is light, healthy, and packed with nutrients. Enjoy it with crusty bread for a wholesome, comforting meal!