Light brothy soup with fresh spring vegetables, shredded chicken, and aromatic herbs. Gluten-free, dairy-free, and ready in 45 minutes.
# What you need:
→ Protein
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces)
→ 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
13 - Juice of ½ lemon for brightness (optional)
# Directions:
01 - Heat a drizzle of olive oil in a large pot over medium heat. Add onion, celery, and carrots, sautéing for 4-5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth, add bay leaf and thyme, and bring to a gentle boil.
04 - Add chicken breasts, reduce heat, cover, and simmer for 15-18 minutes until cooked through.
05 - Remove chicken to a plate and shred with two forks.
06 - Add zucchini and peas to the soup and cook for 5-7 minutes until vegetables reach tender-crisp texture.
07 - Return shredded chicken to pot. Stir in fresh parsley and lemon juice if using. Season generously with salt and pepper.
08 - Remove bay leaf. Ladle into bowls, garnish with additional fresh parsley, and serve hot.
