Spring Chicken Soup

Ingredients

For the soup

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup asparagus pieces
• 1 cup peas (fresh or frozen)
• 1 tsp fresh thyme
• 1 tbsp chopped parsley
• Salt and black pepper, to taste

Optional additions

• Cooked rice, noodles, or orzo
• Lemon juice
• Baby spinach

Instructions

1. Sauté the vegetables
   Heat olive oil in a large pot over medium heat. Cook onion, carrots, and celery until softened. Add garlic and cook for 30 seconds.
2. Add broth
   Pour in chicken broth and bring to a gentle boil.
3. Add chicken and vegetables
   Stir in shredded chicken, asparagus, peas, and thyme. Simmer for 8–10 minutes until vegetables are tender.
4. Season
   Add salt and black pepper to taste.
5. Finish the soup
   Stir in parsley and a squeeze of lemon juice if desired.
6. Serve warm
   Ladle into bowls and enjoy with crusty bread or crackers.

Tips

• Rotisserie chicken makes preparation faster and adds flavor.
• Don’t overcook spring vegetables to keep their bright color and texture.
• Add greens like spinach or kale near the end of cooking.
• Use homemade broth for richer flavor.
• Orzo or rice makes the soup more filling.
• Fresh herbs give the soup its light spring flavor.

Serving Suggestions

Serve with:

• Garlic Bread
• Caesar Salad
• Dinner Roll
• Fresh lemon wedges for brightness