Spring Chicken Vegetable Soup

Name: Spring Chicken Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb boneless chicken breasts, diced; 4 cups chicken broth; 1 cup carrots, diced; 1 cup asparagus, cut into 1-inch pieces; 1 cup peas, fresh or frozen; 1 onion, chopped; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tsp thyme; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Cozy Comfort Meals Ideas

I love making this Spring Chicken Vegetable Soup when the weather starts warming up. It perfectly combines the freshness of spring vegetables with tender chicken, creating a light yet satisfying meal. Each spoonful is like a hug in a bowl! The flavors meld together beautifully, and the vibrant colors of the veggies make it a feast for the eyes as well. I often serve it with crusty bread for a complete and comforting meal that brings everyone to the table.

Created by

Maribel Sutton

Last updated on 2026-02-01T22:21:36.815Z

As I prepared this Spring Chicken Vegetable Soup, I was reminded of the simplicity and comfort of homemade meals. I chose fresh, seasonal vegetables like asparagus and peas because they add a lovely sweetness and crunch. I simmered the chicken with herbs to infuse rich flavors without overwhelming the dish, allowing the greens to shine.

One tip I discovered is to add the vegetables in stages; this keeps them crisp and colorful. It’s a delightful way to enjoy all that spring has to offer, and I'm always amazed at how quickly this soup comes together.

Why You Will Love This Recipe
Bursting with fresh spring flavors
Light yet hearty for a fulfilling meal
Perfectly balances tender chicken and seasonal veggies

The Importance of Fresh Ingredients

Using fresh vegetables in this Spring Chicken Vegetable Soup is crucial for achieving that vibrant taste and aesthetic appeal. Spring provides an array of colorful produce, and incorporating fresh asparagus and peas not only enhances the dish’s flavor but also its nutritional value. If you can, opt for seasonal and local ingredients—this makes a noticeable difference in freshness and texture. For instance, fresh peas add a natural sweetness that frozen ones may lack.

When selecting chicken, using boneless breasts ensures a tender bite. If you prefer, skinless thighs can be a delicious alternative, adding slightly richer flavor. Just be aware they may take a minute longer to cook through. Regardless of your choice, cook the chicken until it’s just golden on the outside; this will add depth to your soup’s flavor.

Texture and Flavor Balancing

Achieving the perfect balance of texture and flavor is key in this soup. As you cook the carrots at the beginning, they begin to soften yet still maintain a bit of crunch, which is a wonderful contrast to the tender chicken. Adding the asparagus later allows it to retain its vibrant green color and slight snap without becoming mushy. It’s important to keep an eye on your vegetables, testing for doneness around the 10-minute mark to ensure they remain bright and tender.

The use of thyme adds an earthy aroma that marries beautifully with the freshness of the vegetables. I recommend using fresh thyme if possible; its potent flavor can significantly elevate the dish. If dried thyme is your only option, reduce the amount slightly to avoid overpowering the delicate flavors of the spring vegetables.

Ingredients

Gather these fresh ingredients for your soup:

Ingredients for Spring Chicken Vegetable Soup

1 lb boneless chicken breasts, diced
4 cups chicken broth
1 cup carrots, diced
1 cup asparagus, cut into 1-inch pieces
1 cup peas, fresh or frozen
1 onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tsp thyme
Salt and pepper to taste
Fresh parsley for garnish

Cooking Directions

Follow these steps for a delicious soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant, about 3 minutes.

Cook the Chicken

Add the diced chicken to the pot and cook until browned, approximately 5-7 minutes.

Add Carrots and Broth

Stir in the carrots and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Incorporate Veggies

Add the asparagus, peas, thyme, salt, and pepper. Cook for an additional 10-15 minutes until all vegetables are tender.

Garnish and Serve

Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm!

Pro Tips

For a creamier soup, you can stir in a splash of heavy cream just before serving.

Make-Ahead and Storage Tips

This Spring Chicken Vegetable Soup is a great candidate for meal prep! You can prepare it up to two days ahead and refrigerate it, which allows the flavors to deepen over time. Just be sure to store it in an airtight container to maintain freshness. If you'd like to make a larger batch, the soup can be frozen for up to three months. Simply thaw in the refrigerator overnight before reheating gently on the stove, adding a splash of broth if it thickens too much.

If you find yourself with leftover soup, consider it an opportunity for variation! Try adding in some cooked pasta or whole grains like quinoa to make it more filling. Alternatively, you can blend it for a creamy-style soup, adjusting seasonings to taste.

Serving Suggestions

Serving this soup with crusty bread or a fresh side salad elevates it to a complete meal. I love to include a simple arugula salad dressed with lemon vinaigrette to complement the flavors of the soup. The peppery notes of arugula pair wonderfully with the brightness of the veggies.

For those looking to add a protein punch, consider topping the soup with some shredded cheese or a sprinkle of toasted nuts for added crunch. This not only enhances the soup’s texture but also adds layers of flavor that can make each serving feel special.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well. Just add them in at the same time as the fresh ones.

→ How long can I store leftover soup?

You can store leftover soup in the refrigerator for up to 3 days in an airtight container.

→ Can I make this soup ahead of time?

Absolutely! It tastes even better the next day. Just reheat gently on the stove.

→ What can I substitute for chicken broth?

Vegetable broth or water with added seasonings can be used as a substitute.