Light broth with shredded chicken, fresh spring vegetables, and aromatic herbs. Easy weeknight comfort in 45 minutes.
# What You Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (14 oz)
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 1 medium zucchini, diced
04 - 1 cup fresh or frozen peas
05 - 1 medium yellow onion, finely chopped
06 - 2 celery stalks, sliced
07 - 2 garlic cloves, minced
→ Broth & Aromatics
08 - 6 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 2 tablespoons fresh parsley, chopped
12 - Salt and freshly ground black pepper to taste
→ Optional
13 - Juice of ½ lemon
14 - Olive oil for sautéing
# How-To:
01 - Heat a drizzle of olive oil in a large pot over medium heat. Add chopped onion, sliced celery, and carrots. Sauté for 4-5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth and add bay leaf and thyme. Bring to a gentle boil over medium-high heat.
04 - Add chicken breasts to the simmering broth. Reduce heat to low, cover with a lid, and simmer for 15-18 minutes until chicken is fully cooked through.
05 - Remove cooked chicken breasts to a clean plate and shred using two forks until fully separated into bite-sized pieces.
06 - Add diced zucchini and peas to the pot. Simmer for 5-7 minutes until vegetables reach tender-crisp texture.
07 - Return shredded chicken to the pot. Stir in chopped fresh parsley and lemon juice if desired. Season generously with salt and black pepper to taste. Remove bay leaf.
08 - Ladle soup into bowls and garnish each serving with additional fresh parsley. Serve immediately while hot.
