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: 2 tablespoons olive oil; 1 medium onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 4 cups chicken broth; 2 cups cooked chicken, shredded; 1 cup green beans, trimmed and cut; 1 cup peas (fresh or frozen); 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Family Food

I absolutely adore making Spring Chicken Vegetable Soup as it brings together the freshest flavors of the season. Every time I prepare this dish, I’m reminded of the simplicity and joy of cooking with quality ingredients. The combination of tender chicken, vibrant vegetables, and fragrant herbs creates a warming bowl of goodness that’s perfect for any occasion. I find that the secret is in the broth; letting it simmer with the vegetables really enhances the overall taste, making this soup a staple in my kitchen during springtime.

Created by

Dahlia Kensington

Last updated on 2026-01-24T14:47:34.613Z

One of my favorite things about Spring Chicken Vegetable Soup is how versatile it is. I often experiment by adding different vegetables based on what I have on hand, which keeps the recipe fresh and exciting. During one memorable meal, I included asparagus and peas, which not only added color but also a delightful crunch that complemented the tender chicken.

The key to this soup lies in the slow cooking process. Allowing the ingredients to meld together enhances the flavors beautifully. I recommend tasting the broth before serving and adjusting the seasoning as needed—it’s a simple step that can elevate your soup from good to exceptional!

Why You Will Love This Recipe
A perfect balance of flavors and textures
Hearty and satisfying while still light
Great for using up leftover vegetables

Elevating the Broth

The broth is the heart of this Spring Chicken Vegetable Soup, and the quality of your chicken broth can make a significant difference in flavor. Opt for low-sodium broth so you can control the saltiness, allowing the natural sweetness of the vegetables to shine through. If time permits, consider making your own broth by simmering chicken bones with vegetables and herbs. A richer, homemade broth will deepen the overall flavor profile of your soup.

To really extract the essence of the ingredients, let the broth simmer gently after adding the chicken and vegetables. You want to maintain a light simmer with small bubbles breaking the surface—this helps preserve the vibrant colors and nutrients of the vegetables. Simmering for about 25 minutes allows the carrots and green beans to become tender yet still retain a slight crunch, which enhances the soup's texture.

Choosing Your Vegetables

This soup is highly adaptable, making it a fantastic way to use up any leftover vegetables in your fridge. Zucchini, spinach, or kale can easily be swapped in for the green beans or peas. If using heartier vegetables like potatoes, they should be diced and added earlier in the cooking process to ensure they're tender by the time the soup is served. Just remember to adjust cooking times as needed for different textures.

Fresh vegetables provide a brightness that frozen varieties may lack, but frozen peas and green beans work well as convenience options. They are picked at peak ripeness and can complement the dish beautifully. If using frozen vegetables, add them in the last 10 minutes of cooking to avoid overcooking and losing their vibrant color and flavor.

Ingredients

Gather these fresh ingredients to create a comforting bowl of soup.

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups chicken broth
2 cups cooked chicken, shredded
1 cup green beans, trimmed and cut
1 cup peas (fresh or frozen)
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Make sure to have everything prepped before starting.

Instructions

Follow these steps to create your Spring Chicken Vegetable Soup.

Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.

Build the Broth

Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken, green beans, and peas, followed by the dried thyme. Season with salt and pepper.

Simmer and Serve

Let the soup simmer for about 25 minutes, allowing the vegetables to soften and the flavors to meld together. Adjust seasoning as necessary before serving. Garnish with fresh parsley.

Your delicious soup is ready to be enjoyed!

Pro Tips

Feel free to customize the vegetables based on what is in season or what you love. Adding a splash of lemon juice before serving can brighten the flavors even more.

Make-Ahead Tips

This soup is an excellent candidate for meal prep and can be made in advance for those busy weeknights. Once cooked, allow it to cool completely before transferring to an airtight container. The soup will keep well in the refrigerator for up to 3 days, allowing the flavors to deepen as it sits.

If you intend to freeze the soup, consider leaving out the peas and green beans until you reheat it. This will help preserve their texture, which can easily become mushy in the freezer. When ready to eat, simply thaw in the refrigerator overnight and then reheat on the stovetop until simmering before adding the fresh vegetables.

Serving Suggestions

For a heartier meal, serve this soup alongside crusty bread or over a bed of rice. I love to add a sprinkle of grated Parmesan cheese or a dollop of pesto to elevate the flavors even further, making each bowl feel special. Serve with a side salad for a refreshing contrast.

To customize your serving, consider garnishing with a drizzle of high-quality olive oil or a squeeze of lemon juice for brightness. This will not only beautify your dish but also enhance the overall freshness of the soup. Feel free to adjust seasoning at this point to cater to your palate!

Questions About Recipes

→ Can I use leftover cooked chicken?

Absolutely! Using leftover chicken is a great way to save time and add flavor.

→ What vegetables can I substitute?

You can use any vegetables you prefer, such as zucchini, bell peppers, or potatoes.

→ Can I make this soup in advance?

Yes, this soup stores well in the refrigerator for up to 3 days. Just reheat before serving.

→ Is it possible to freeze this soup?

Certainly! Let it cool completely, then transfer to airtight containers. It can be frozen for up to 3 months.