This Simple Lemony Chicken Soup bursts with fresh flavors! Tender chicken and crisp spring veggies dance together in a light, zesty broth that warms the soul.
On a chilly day, this soup feels like a cozy hug in a bowl. I love adding some crusty bread on the side for those extra slurps. Who can resist that? 🥖
Key Ingredients & Substitutions
Olive Oil: This adds a nice depth of flavor. If you prefer, you can use avocado oil or butter as a substitute. Butter will give a rich taste, while avocado oil has a high smoke point for cooking.
Chicken Broth: For a lighter option, use vegetable broth. Homemade broth is amazing if you have time; otherwise, store-bought works just fine. Always check labels for sodium content if you’re watching salt intake.
Vegetables: Carrots, celery, zucchini, and bell peppers are perfect for this soup, but feel free to swap in any veggies you have on hand! Spinach or kale can add a great boost of nutrition.
Lemon: Fresh lemon juice adds brightness. In a pinch, bottled lemon juice can work. For a different twist, consider lime juice or even apple cider vinegar to brighten the soup.
Dried Thyme: Thyme pairs well with chicken, but it can be replaced with dried oregano or Italian seasoning if you don’t have thyme on hand.
How do I properly sauté the vegetables for this soup?
Sautéing the vegetables is crucial for building flavor. Follow these simple steps to get it just right:
- Heat the olive oil in the pot over medium heat. Wait until the oil shimmers, which indicates it’s hot enough.
- Add the diced onion first. Stir and cook for about 5 minutes, until it’s soft and translucent.
- Next, add the minced garlic and cook for about 30 seconds until fragrant—don’t let it burn!
- Then, add the chopped carrots and celery. Stir them in and cook for another 3-4 minutes until slightly tender.
- Finally, mix in the bell pepper and zucchini, cooking for an additional 3-4 minutes to soften.
This technique ensures your vegetables are flavorful and tender without getting mushy, making your soup absolutely delicious!
Simple Lemony Chicken Soup with Spring Veggies
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, chopped
- 2 medium stalks celery, chopped
- 1 bell pepper (red, yellow, or green), diced
- 1 zucchini, diced
- 1 cup fresh or frozen peas
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- Juice of 1 lemon
- Zest of 1 lemon
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This tasty soup takes about 10 minutes to prepare and around 20 minutes to cook. So, in just about 30 minutes, you’ll have a delicious pot of Lemony Chicken Soup ready to serve!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, warm the olive oil over medium heat. Once it’s hot, add the diced onion. Sauté for about 5 minutes, stirring occasionally, until the onion turns translucent. This adds a wonderful base flavor to your soup!
2. Add the Lovely Veggies:
Next, stir in the minced garlic, chopped carrots, and celery. Cook these for another 3-4 minutes until they start to soften up a bit. You’ll notice a lovely aroma filling your kitchen!
3. More Veggies Join the Party:
Now, toss in the diced bell pepper and zucchini. Keep cooking everything together for another 3-4 minutes, letting the colors brighten and the flavors mix.
4. Bring in the Broth:
Pour in the chicken broth and bring the mixture to a boil. Once boiling, lower the heat so it simmers gently. This is when all those yummy flavors start to develop!
5. Add the Chicken and Seasonings:
Now it’s time to bring in the cooked chicken, peas, lemon juice, lemon zest, and dried thyme. Stir everything well and allow it to simmer for about 10 minutes. This is when the vegetables will get tender and the flavors will meld beautifully.
6. Final Touches:
After simmering, taste the soup and season it with salt and pepper according to your preference. A little adjustment can make a big difference!
7. Serve and Enjoy:
Serve your soup hot, garnished with fresh parsley. For a heartier meal, consider serving it with some cooked brown rice on the side. Enjoy your refreshing and comforting Lemony Chicken Soup with Spring Veggies!
Can I Use Different Vegetables in This Soup?
Absolutely! Feel free to swap in any seasonal vegetables you have on hand, such as green beans, asparagus, or even kale. Just make sure to cut them into similar sizes so they cook evenly. Adjust cooking times as needed for firmer vegetables.
How Can I Store Leftover Soup?
To store leftovers, let the soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. You can also freeze it for up to 3 months for longer storage. Just be sure to leave some space in the container for expansion when freezing!
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth, vegetable broth is a great alternative and will keep the soup flavorful. You can also use water, but consider adding extra seasoning like herbs or bouillon cubes for more flavor.
Can I Make This Soup Ahead of Time?
Yes, this soup is perfect for meal prep! You can make it a day in advance and store it in the fridge. The flavors will develop even more overnight, making it even tastier! Just reheat gently on the stove when you’re ready to serve.
