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 pound boneless, skinless chicken breasts, diced; 4 cups chicken broth; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 cup carrots, diced; 1 cup peas, fresh or frozen; 1 onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; Salt and pepper to taste

Highlighted under: Comfort Kitchen Creations

I love making Spring Chicken Vegetable Soup during the warmer months when fresh vegetables are abundant. It’s a light yet hearty soup that perfectly celebrates the flavors of spring. Every spoonful is packed with tender chicken, vibrant vegetables, and a fragrant herb infusion. I find that using seasonal produce not only enhances the taste but also makes it feel refreshing. This recipe is perfect for a quick lunch, and it’s even better the next day after the flavors have had a chance to meld together.

Created by

Ivy Richardson

Last updated on 2026-02-01T18:53:36.099Z

When I first made this soup, I was inspired by the abundance of fresh veggies at the local market. The combination of green beans, carrots, and peas made each bite feel like a sunny day. I realized that letting the vegetables simmer gently allows their flavors to deepen without losing their lovely crunch.

One of my key tips is to use a high-quality chicken broth; it serves as the soup's backbone. For an extra layer of flavor, consider adding a splash of lemon juice just before serving, which brightens up the entire dish. This has become a staple in my home!

Why You Will Love This Recipe
Packed with fresh, vibrant vegetables
Light yet hearty for a satisfying meal
Perfect for meal prepping and leftovers

Understanding the Ingredients

The foundation of this Spring Chicken Vegetable Soup is its wholesome ingredients. Each component plays a crucial role in achieving a well-rounded flavor profile. For instance, using fresh, seasonal vegetables like green beans and carrots not only contributes to the soup's vibrant colors but also enhances the nutritional value. If fresh peas are unavailable, frozen peas can be an easy substitute while still providing that lovely pop of sweetness.

Diced chicken breasts are the star of this dish, providing lean protein that keeps the soup hearty without being overwhelming. For a different protein option, you can substitute with turkey or even shredded chicken if you have leftovers. Just ensure any changes in protein are reflected in the cooking time; smaller pieces may cook quicker, so adjust your sautéing time accordingly to avoid dryness.

The Importance of Proper Cooking Techniques

Sautéing the onion and garlic properly sets the stage for the soup's aromatic base. Cook them until the onion is translucent and glossy, about 5 minutes. This step not only softens the onions but also releases their sweetness, building depth in flavor. If you notice them browning too quickly, reduce the heat slightly; burnt aromatics can impart bitterness, which you want to avoid.

When adding the chicken, ensure that it is in a single layer in the pot to encourage even browning. Cooking it until each piece has a nice golden color enhances the overall taste of the soup. If you find that the chicken is sticking to the pot, a touch more olive oil can help ease it off, preventing any unfortunate burnt bits from affecting the soup's flavor.

Ingredients

Gather these fresh ingredients to create a delightful Spring Chicken Vegetable Soup.

Ingredients

1 pound boneless, skinless chicken breasts, diced
4 cups chicken broth
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup carrots, diced
1 cup peas, fresh or frozen
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste

Make sure your veggies are chopped uniformly for even cooking!

Instructions

Follow these easy steps to create your delicious Spring Chicken Vegetable Soup.

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes or until the onion is translucent.

Brown the Chicken

Add the diced chicken breasts to the pot. Cook until the chicken is browned on all sides, about 5 to 7 minutes.

Add Broth and Vegetables

Pour in the chicken broth and add the green beans, carrots, peas, thyme, salt, and pepper. Bring the soup to a gentle boil.

Simmer the Soup

Reduce the heat and let the soup simmer uncovered for about 20 minutes, allowing the flavors to meld and the vegetables to become tender.

Serve

Taste and adjust the seasoning if necessary. Serve hot with crusty bread or enjoy it as a light meal on its own!

This soup can be customized by adding your favorite seasonal vegetables!

Pro Tips

Feel free to adjust the vegetable mix based on what you have on hand. Adding a squeeze of lemon juice just before serving can brighten the flavors immensely.

Make-Ahead and Storage Tips

One of the best aspects of this Spring Chicken Vegetable Soup is its make-ahead potential. You can prepare the entire soup in advance and store it in the refrigerator for up to 3 days. Just ensure it is cooled completely before transferring to an airtight container. The flavors will deepen and improve overnight, making it an ideal choice for meal prep.

If you're considering freezing the soup, it’s best to do so without the vegetables to maintain their texture. Portion out the cooled soup in freezer-safe bags or containers, leaving some room at the top for expansion. When ready to enjoy, thaw it overnight in the fridge and reheat on the stove over medium heat until warmed through, adding fresh vegetables during reheating to maintain their crunch.

Serving Suggestions and Variations

To turn this Spring Chicken Vegetable Soup into a heartier meal, consider adding cooked whole grains like quinoa or brown rice just before serving. This not only boosts the fiber content but also adds a delightful texture. Alternatively, a sprinkle of fresh herbs like parsley or basil right before serving can elevate the fresh flavors even further and add a pop of color.

For a spicier version, toss in a pinch of red pepper flakes during the initial sautéing stage, or add a splash of hot sauce to each bowl before serving. Additionally, feel free to customize the vegetable mix based on what’s in season or your personal preferences; zucchini, kale, or asparagus could all be delicious additions, and can be incorporated just before the simmering stage for optimal tenderness.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well and save prep time. Just add them during the simmering stage.

→ How long can I store the soup?

The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

→ Can I make this soup in advance?

Absolutely! Making the soup a day in advance allows the flavors to develop even further.

→ Is this soup gluten-free?

Yes, as long as you use gluten-free chicken broth, the soup is naturally gluten-free.