Lemony Chicken Spring Veggies (Printable Version)
A bright, nourishing bowl featuring tender chicken, fresh vegetables, and zesty lemon flavors ready in under an hour.
# Ingredients:
→ For the Soup
01 -
1 lb boneless, skinless chicken breasts
02 -
4 cups chicken broth
03 -
1 cup water
04 -
1 medium yellow onion, diced
05 -
2 garlic cloves, minced
06 -
1 cup carrots, diced
07 -
1 cup zucchini, diced
08 -
1 cup fresh or frozen peas
09 -
1 cup cherry tomatoes, halved
10 -
2 tablespoons olive oil
11 -
1 lemon, juiced and zested
12 -
1 teaspoon dried thyme
13 -
Salt and pepper to taste
→ For Garnish
14 -
Fresh parsley, chopped
# Steps:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
02 -
Place whole chicken breasts in the pot. Pour in chicken broth and water, then bring to a gentle boil.
03 -
Add dried thyme, salt, and pepper. Reduce heat to maintain a simmer, cover, and cook for 15 minutes or until chicken is cooked through.
04 -
Remove chicken breasts from the pot. Shred using two forks and return to the pot.
05 -
Add diced carrots and cook for 5 minutes. Then add zucchini, peas, and cherry tomatoes. Simmer for an additional 5-7 minutes until vegetables are tender but still vibrant.
06 -
Stir in lemon juice and zest. Taste and adjust seasoning as needed.
07 -
Ladle hot soup into bowls and garnish with freshly chopped parsley.
# Notes:
01 -
For maximum flavor, use homemade chicken broth if available.
02 -
Soup can be stored in an airtight container in the refrigerator for up to 3 days.
03 -
The lemon brightens the flavor profile and adds a refreshing spring element.