Here’s a list of all the ingredients for a **herb chicken soup with spring vegetables**, formatted with SEO-friendly keywords to help your recipe rank better:
- **Chicken breast or thighs** (boneless, skinless, for lean protein)
- **Chicken broth** (low-sodium, for a flavorful base)
- **Fresh herbs** (parsley, thyme, dill, and rosemary for aromatic flavor)
- **Carrots** (sliced, for natural sweetness and color)
- **Celery** (chopped, for a crunchy texture and earthy flavor)
- **Leeks** (sliced, for a mild onion-like taste)
- **Asparagus** (trimmed and cut into pieces, for a fresh spring vibe)
- **Peas** (fresh or frozen, for a pop of sweetness)
- **Green beans** (trimmed and halved, for added crunch)
- **Garlic** (minced, for a savory depth of flavor)
- **Onion** (diced, for a classic soup base)
- **Olive oil** (extra virgin, for sautéing vegetables)
- **Salt** (to taste, for seasoning)
- **Black pepper** (freshly ground, for a hint of spice)
- **Bay leaves** (for a subtle herbal note)
- **Lemon zest** (optional, for a bright, citrusy finish)
- **Egg noodles or rice** (optional, for a heartier soup)
This **herb chicken soup with spring vegetables** is perfect for a light, healthy meal packed with fresh flavors and seasonal produce. Use these ingredients to create a comforting, nutrient-rich soup that’s ideal for springtime!
Steps
# How to Make Herb Chicken Soup with Spring Vegetables: A Step-by-Step Guide
Warm up your spring evenings with a comforting bowl of **herb chicken soup with spring vegetables**. This recipe is packed with fresh flavors, tender chicken, and seasonal veggies, making it a perfect dish for health-conscious food lovers. Follow these detailed steps to create a delicious, SEO-friendly soup that’s both nutritious and satisfying.
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## **Ingredients You’ll Need**
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- Season the chicken breasts or thighs with salt and pepper.
- In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Sear the chicken for 3-4 minutes on each side until golden brown. Remove and set aside.
### **2. Sauté the Aromatics**
- In the same pot, add another tbsp of olive oil. Sauté the garlic, leeks, carrots, and celery for 5-7 minutes until softened and fragrant.
### **3. Add Broth and Herbs**
- Pour in the chicken broth and add the thyme, rosemary, and bay leaf. Stir well to combine.
### **4. Simmer the Chicken**
- Return the seared chicken to the pot. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes until the chicken is fully cooked.
### **5. Shred the Chicken**
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup.
### **6. Add Spring Vegetables**
- Stir in the fresh peas, snap peas, and asparagus. Simmer for an additional 5-7 minutes until the vegetables are tender but still vibrant.
### **7. Season and Garnish**
- Taste the soup and adjust seasoning with salt and pepper as needed. Remove the bay leaf.
- Ladle the soup into bowls and garnish with fresh parsley or dill for a burst of color and flavor.
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## **Serving Suggestions**
Serve this **herb chicken soup with spring vegetables** with crusty bread, a side salad, or a sprinkle of grated Parmesan cheese for added richness. This dish is perfect for meal prep, as it stores well in the fridge for up to 3 days or in the freezer for up to 2 months.
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## **Why You’ll Love This Recipe**
- **Healthy and Nutritious**: Packed with lean protein and fresh spring vegetables.
- **Easy to Make**: Simple steps and minimal prep time.
- **Versatile**: Customize with your favorite herbs and veggies.
Enjoy this **herb chicken soup with spring vegetables** as a light yet satisfying meal that celebrates the flavors of the season!