Spring Chicken and Vegetable Soup
Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
This bright & brothy soup is packed full of seasonal veggies, tender chicken, fresh herbs & lemon. Simple, healthy & absolutely refreshing. The perfect soup for clean eating.
Ingredients
- 2 Bell & Evans Bone-in Split Chicken Breasts
- 8 Cups Bell & Evans Chicken Bone Broth
- 1 Bunch Asparagus ends trimmed & cut on the diagonal into ¼ inch slices
- 1 ½ Cups Frozen Petite Green Peas
- ½ Cup Fresh Flat Leaf Parsley, roughly chopped
- 1 T Fresh Thyme leaves only, finely chopped
- 1 T Fresh Chives, finely chopped
- 1 Lemon, zested & juiced + 1 Lemon, cut into wedges for serving (optional)
- Salt & Pepper, to taste
Preparation
- In a large stock pot combine chicken breasts and chicken broth.
- Bring to a low simmer. Cover & cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal of 170°F as measured by a meat thermometer. Once cooked, remove chicken from broth and allow to cool. Once cooled, remove skin and pull meat from the bone into large pieces.
- To the stock pot add asparagus and green peas. Cook al dente for about 5 minutes making sure not to overcook. You want to maintain texture and color in the vegetables.
- Remove from heat. Add to pot chicken, lemon zest, lemon juice and chopped herbs.
- Season with salt and pepper, to taste.
- Serve with warm crusty bread and extra lemon wedges (optional).
This soup is very easy to make and incredibly fresh tasting. It’s surprisingly satisfying for a soup that has no pasta or rice.
Looks delicious! Will have to try it based on your review!
I have made this soup at least four times because it’s really easy and very fresh tasting.
It’s definitely the soup to make for company because it looks & tastes fancy, but it’s so easy to make, that it’s my go-to meal when I can’t wait for spring.