Spring Chicken Vegetable Soup

This Spring Chicken Vegetable Soup is a comforting classic.

Chicken vegetable soup is a timeless classic that makes a perfect one-pot meal to make any night of the week.

CHICKEN VEGETABLE SOUP RECIPE

• Extra-virgin olive oil
• Free-range chicken breasts (or 4 chicken thighs)
• Low-salt chicken broth
• Fresh thyme and parsley
• Bay leaf
• Onion
• Celery ribs
• Carrots
• Garlic 
• Frozen green peas
• Raw spinach (frozen spinach works too)
• Flat-leaf parsley

HOW TO MAKE CHICKEN VEGETABLE SOUP

1. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add chicken; cook 6 minutes or until lightly browned.
2. Add the chicken broth, thyme, parsley and bay leaf.  Place lid on Dutch oven and simmer on low heat for about 20 minutes.  Remove the chicken, discard the thyme, parsley and bay leaf.
3. Strain the broth of  chicken fat.
4. After the chicken has cooled, chop into bite-size pieces.
5. Add the onion, carrot, celery, and garlic to the chicken broth.  Bring to a boil and reduce heat to low and cook for about 8 minutes until the carrot is almost tender.  Stir in chopped chicken and peas and cook 3 minutes. Remove Dutch oven from heat and stir in spinach, and parsley.
6. Season with salt and freshly ground black pepper to taste.

You could easily sub-out the peas for asparagus, and in lieu of the spinach – go with kale.

MORE CHICKEN SOUP RECIPES

• Mexican Chicken Soup
• Mexican Chicken Posole
• Roasted Garlic Chicken Soup
• Immune Boosting Chicken Soup
• Italian Chicken Vegetable Soup

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Yield: 6 servings

Spring Chicken Vegetable Soup

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

This Spring Chicken Vegetable Soup is a timeless classic.  It makes a perfect one-pot meal for any night of the week.

Ingredients

• 2-3 tablespoons extra-virgin olive oil
• 2 large free-range chicken breasts (or 4 chicken thighs)
• 6 cups low-salt chicken broth
• 1 spring fresh thyme
• 3 springs fresh parsley
• 1 bay leaf
• 1 medium onion, chopped
• 2 large celery stalks, sliced
• 3 large carrots, peeled and sliced
• 1 large garlic clove, minced
• 1 cup frozen green peas
• 4 cups raw spinach, chopped
• 2-3 tablespoons fresh flat-leaf parsley, chopped

Instructions

1. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add chicken; cook 6 minutes or until lightly browned.
2. Add the chicken broth, thyme, parsley and bay leaf. Place lid on Dutch oven and simmer on low heat for about 20 minutes. Remove the chicken, discard the thyme, parsley and bay leaf.
3. Strain the broth of chicken fat.
4. After the chicken has cooled, chop into bite-size pieces.
5. Add the onion, carrot, celery, and garlic to the chicken broth. Bring to a boil and reduce heat to low and cook for about 8 minutes until the carrot is almost tender. Stir in chopped chicken and peas and cook 3 minutes. Remove Dutch oven from heat and stir in spinach, and parsley.
6. Season with salt and freshly ground black pepper to taste.