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: 2 cups cooked chicken, shredded; 4 cups chicken broth; 1 cup green beans, trimmed and cut; 1 cup carrots, diced; 1 cup peas, fresh or frozen; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon dried thyme; Salt and pepper to taste; Juice of 1 lemon

Highlighted under: Clean Eating Kitchen

I love making this Spring Chicken Vegetable Soup when the weather starts to warm up. The vibrant colors and fresh ingredients bring a sense of renewal to the table. With tender chicken, a variety of seasonal vegetables, and a fragrant broth, this soup is not only healthy but incredibly satisfying. Each spoonful reminds me of my childhood days spent in my grandmother's kitchen, where fresh produce was always in abundance. It's perfect for a quick weeknight dinner or a leisurely weekend lunch with friends and family.

Created by

Madison Cole

Last updated on 2026-02-01T17:41:35.851Z

When I first made this Spring Chicken Vegetable Soup, I wanted a dish that felt fresh and alive, yet easy to prepare. After experimenting with various vegetables, I found the perfect combination of beans, carrots, and peas that not only adds nutrition but also brings a delightful crunch to the dish. Each vegetable's vibrant color enhances the soup's visual appeal, making it a meal that is as joyful to look at as it is to eat.

I learned to get the most flavor out of each ingredient by sautéing them before adding the broth. This simple technique makes a difference because it releases their natural sugars and enhances the overall taste of the soup. Plus, adding a hint of lemon juice at the end brightens everything up beautifully.

Why You'll Love This Soup
Packed with fresh, seasonal vegetables that boost flavor and nutrition
Comforting broth that warms you from the inside out
Versatile enough to use whatever vegetables you have on hand

Choosing Fresh Vegetables

The vibrant vegetables in this Spring Chicken Vegetable Soup significantly enhance its flavor and nutrition. When selecting green beans, look for those that are bright green with a firm texture; they should snap easily when bent. Carrots should be firm and crisp, and choose peas that appear plump and bright. Avoid any that seem wilted or have blemishes, as these can affect the soup’s overall quality.

Feel free to experiment by incorporating other seasonal vegetables like asparagus or zucchini. These can be added at the same stage as the carrots for a delightful twist. Just ensure that whatever vegetables you opt for are cut into similar sizes for even cooking, retaining their freshness and crunch.

Perfecting the Broth

The chicken broth is the heart of this soup, providing a comforting base that ties all the flavors together. If you have it on hand, using homemade chicken broth will elevate the dish, imparting a richer flavor. However, if you’re using store-bought, opt for low-sodium versions, allowing you to control the seasoning better as the soup simmers.

For a more robust flavor, consider simmering the broth with additional aromatics, such as bay leaves or a few sprigs of fresh herbs like parsley or dill. These can vary the taste subtly while complementing the chicken and vegetables perfectly.

Ingredients

For the Soup

2 cups cooked chicken, shredded
4 cups chicken broth
1 cup green beans, trimmed and cut
1 cup carrots, diced
1 cup peas, fresh or frozen
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
Juice of 1 lemon

Serve warm and enjoy the fresh flavors!

Instructions

Sauté the Vegetables

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

Add the Chicken and Broth

Stir in the shredded chicken and chicken broth. Bring to a simmer, allowing the flavors to meld together.

Incorporate the Vegetables

Add the green beans, carrots, and peas to the pot. Season with thyme, salt, and pepper. Let simmer for an additional 15 minutes or until the vegetables are tender.

Finish with Lemon Juice

Just before serving, stir in the lemon juice for a refreshing finish. Adjust seasoning as needed.

Enjoy with crusty bread or a side salad!

Pro Tips

Feel free to substitute any of the vegetables with what you have on hand, such as zucchini or corn. For a heartier soup, add some cooked pasta or rice.

Make-Ahead and Storage Tips

This Spring Chicken Vegetable Soup can be made ahead of time, making it an excellent meal prep option. It tastes even better the next day as the flavors meld together, so preparing it a day in advance can enhance the soup’s depth. Let it cool completely before storing it in an airtight container in the refrigerator, where it will keep for up to 3 days.

If you're looking to enjoy this dish at a later date, consider freezing the soup. I recommend freezing it without the lemon juice; instead, add that fresh element when you're ready to serve. Store in freezer-safe containers, and it can last up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove over low heat.

Possible Variations

This recipe is incredibly versatile. While chicken is the star, you can swap it for rotisserie chicken for a quick turn-around meal, or for a vegetarian option, replace the chicken with chickpeas or lentils. These protein-packed alternatives bring heartiness to the soup without losing that satisfying texture you want in a comforting dish.

Herbs can also play a huge role in fine-tuning the flavor profile. Fresh basil, dill, or cilantro can be added just before serving to introduce a fresh note. If you prefer more spice, consider adding a pinch of red pepper flakes or a splash of hot sauce to the broth during simmering.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup can be made in advance and stored in the refrigerator for up to 3 days. Just reheat before serving.

→ Is this recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free.

→ Can I freeze the soup?

Absolutely! You can freeze the soup for up to 3 months. Make sure to cool it completely before transferring it to an airtight container.

→ What can I serve with this soup?

This soup pairs well with crusty bread, a fresh salad, or a simple sandwich.