Spring Chicken Vegetable Soup

Name: Spring Chicken Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 1 red bell pepper, diced; 1 zucchini, diced; 4 cups chicken broth; 1 pound bone-in chicken thighs, skin removed; 1 cup frozen peas; 2 cups fresh spinach; Salt and pepper, to taste; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh parsley, chopped; Juice of 1 lemon

Highlighted under: Clean Healthy Meals Ideas

I can't help but feel refreshed when I make this Spring Chicken Vegetable Soup. It’s a vibrant dish that truly celebrates the flavors of fresh, seasonal vegetables and tender chicken. Each spoonful is a burst of taste and warmth, perfect for those chilly spring evenings. I love how easy it is to make—it takes just a little prep and can be ready in under an hour. This soup not only boosts my mood but also nourishes my body, making it my go-to recipe for a light yet satisfying meal.

Created by

Olivia Martin

Last updated on 2026-02-01T22:41:36.122Z

When I first created this Spring Chicken Vegetable Soup, I wanted something that embodied the essence of spring—fresh, colorful, and lively. Selecting the right combination of vegetables was key; I focused on seasonal produce that not only adds flavor but also nutrition. Using bone-in chicken thighs instead of breasts gave the soup a rich depth, enhancing the broth while ensuring every bite was succulent.

Throughout the cooking process, I discovered that the order in which you add your ingredients matters significantly. Starting with the aromatics, like onions and garlic, allows those irresistible flavors to infuse the oil, creating a savory base for the vegetables and chicken. This method is something I now live by in all my soups!

Why You'll Love This Recipe
Aromatic blend of fresh herbs elevates the dish
Colorful vegetables add both vibrancy and nutrition
Hearty yet light, making it perfect for any season

Understanding Your Ingredients

Each ingredient in this Spring Chicken Vegetable Soup plays a pivotal role in creating a harmonious flavor profile. The chicken thighs are not only tender but also impart rich, savory notes to the broth during cooking. Opting for bone-in thighs is essential; they add depth to the broth as they simmer, enhancing the overall taste and making the soup heartier. For a lighter option, boneless, skinless chicken breasts can be used, though they may require less cooking time, so keep an eye on them to prevent drying out.

Incorporating seasonal vegetables is key to maximizing both flavor and nutrition. Fresh carrots, celery, and bell peppers not only provide vibrant colors but also contribute crunch and natural sweetness. If you're short on time, consider pre-cut vegetables from the grocery store; they can minimize your prep time significantly. However, it's worth noting that fresh ingredients will yield the best flavor. For substitutions, feel free to experiment with whatever fresh veggies you have on hand, such as green beans or corn, to keep the soup versatile and your palate pleased.

Mastering the Cooking Technique

Proper sautéing is crucial for this soup, as it enhances the aromatics and builds a strong flavor foundation. When sautéing the onions, make sure they're cooked until translucent, which usually takes about five minutes over medium heat. This softening triggers the release of their natural sugars, creating a sweet and fragrant base for your soup. To avoid burning the garlic added later, remember to keep an eye on the heat and stir frequently. If you notice browning, reduce the heat slightly to ensure the garlic becomes fragrant rather than bitter.

After cooking the vegetables, adding the chicken thighs to the simmering broth is the heart of this recipe. It's essential to maintain a gentle simmer and not a rolling boil, as this will keep the meat tender. The chicken will require around 25 minutes to fully cook, but checking for doneness is straightforward; look for the meat to reach an internal temperature of 165°F. Use a meat thermometer if available, or simply cut into the thickest part of the thigh—there should be no pink meat left.

Ingredients

Gather fresh ingredients for a delicious soup:

Ingredients

2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 red bell pepper, diced
1 zucchini, diced
4 cups chicken broth
1 pound bone-in chicken thighs, skin removed
1 cup frozen peas
2 cups fresh spinach
Salt and pepper, to taste
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
Juice of 1 lemon

Ensure you have all the ingredients ready before starting to cook.

Instructions

Follow these steps to create your soup:

Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic, cooking for another minute until fragrant.

Add Vegetables

Add the sliced carrots and celery to the pot. Cook for about 5 minutes, then add the diced bell pepper and zucchini. Stir and cook for another 5 minutes, allowing the vegetables to soften.

Cook Chicken

Pour in the chicken broth and add the chicken thighs. Bring the mixture to a boil, then reduce heat and let it simmer for 25 minutes, until chicken is fully cooked.

Finish the Soup

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot, then stir in the frozen peas, fresh spinach, thyme, parsley, and lemon juice. Season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes.

Serve hot, garnished with more fresh parsley if desired.

Pro Tips

For an added depth of flavor, consider adding a splash of white wine to the broth before simmering. This can enhance the overall taste and complement the vegetables beautifully.

Variations and Serving Suggestions

While this soup shines with its classic combination of vegetables, feel free to get creative with your ingredients. Add a handful of fresh herbs like dill or basil to brighten the flavor profile in addition to the thyme and parsley. If you're looking for a heartier version, consider tossing in some small pasta or quinoa toward the end of cooking. This not only adds texture but also makes for a more filling meal, especially on those chilly evenings.

For serving, garnish each bowl with a sprinkle of fresh lemon juice or zest to enhance the soup's brightness. Pair it with crusty bread or a fresh garden salad for a balanced meal. If you're planning ahead, this soup makes a wonderful lunch the next day. The flavors often deepen, making the leftovers even more delightful.

Storage and Freezing Tips

This Spring Chicken Vegetable Soup stores beautifully! If you have leftovers, allow the soup to cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, freeze individual portions in freezer-safe containers; this will keep the soup fresh for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or water to loosen the consistency if needed.

Be mindful that some vegetables can lose their texture when frozen, particularly the spinach. If you plan on freezing, consider adding fresh spinach just before serving instead of during cooking. Not only will this maintain its vibrant color and nutrient content, but it will also provide a delightful texture contrast in each bowl of soup.

Questions About Recipes

→ Can I use leftover chicken for this recipe?

Absolutely! You can replace the chicken thighs with shredded leftover chicken. Just add it towards the end to warm it through.

→ Is it possible to make this soup vegetarian?

Yes! You can skip the chicken and use vegetable broth instead, adding more beans or tofu for protein.

→ What other vegetables can I add?

Feel free to add seasonal vegetables like green beans, corn, or even kale depending on your preference.

→ Can I freeze the soup?

Yes, this soup freezes well. Just be sure to let it cool completely before transferring it to an airtight container.