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; 3 medium carrots, sliced; 2 stalks celery, chopped; 1 onion, diced; 2 cloves garlic, minced; 6 cups chicken broth; 1 cup green beans, trimmed and cut; 1 cup peas (fresh or frozen); 1 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped; Salt and pepper to taste; 2 tbsp olive oil

Highlighted under: Comfort Kitchen Magic

I love making Spring Chicken Vegetable Soup when the weather starts to warm up. It’s the perfect way to utilize the fresh vegetables that are coming into season. The combination of tender chicken, vibrant veggies, and aromatic herbs creates a comforting dish that feels rejuvenating. Plus, it’s a breeze to prepare! In just a short period, you can have a hearty meal that’s packed with flavor and nourishing goodness. This soup is not only a family favorite but also a great way to celebrate the arrival of spring.

Created by

Maribel Hayes

Last updated on 2026-02-01T23:21:35.499Z

While experimenting with different ingredients for my Spring Chicken Vegetable Soup, I found that using fresh herbs really elevates the flavor profile. One day, I decided to use a mix of parsley and dill, and the result was utterly delightful! The fragrant blend of herbs paired beautifully with the tender chicken and vibrant vegetables, making each spoonful a breath of fresh air.

Another important detail I discovered is to sauté the onions and garlic first to build depth in flavor. It only takes a few extra minutes, but it makes all the difference in the final dish. Now it’s a must-do step every time I prepare this soup!

Why You'll Love This Recipe
Fresh, vibrant flavors that celebrate the season
Hearty and comforting yet light
Simple to prepare with easily accessible ingredients

The Beauty of Seasonal Ingredients

Utilizing seasonal ingredients in this Spring Chicken Vegetable Soup not only enhances the flavor profile but also supports a sustainable approach to cooking. Fresh carrots and green beans, which are often at their peak in spring, bring natural sweetness and crunch to the dish. When shopping for vegetables, look for those that are vibrant in color and firm to the touch, as these are usually the freshest and most flavorful options available.

If you want to experiment, consider incorporating other seasonal vegetables such as asparagus or zucchini into the mix. Simply chop them up and add them during the cooking phase alongside the other veggies. This flexibility allows you to tailor the soup to your taste while celebrating the bounty of spring produce.

Perfecting Your Soup Technique

To achieve a soup with the best flavor, it's essential to sauté your aromatics—the onion and garlic—until they are fragrant and slightly golden. This step, which typically takes about 3-4 minutes on medium heat, forms the foundation of your soup. Be careful not to let them brown too much; burnt garlic can lend a bitter taste to the dish.

When adding liquid, ensure your chicken broth is at a gentle simmer rather than a rolling boil during the cooking process. This helps meld the flavors without overcooking the vegetables, which can become mushy. You want them to retain some texture, providing a lovely contrast to the tender chicken.

Ingredients

Soup Ingredients

1 lb boneless chicken breasts, diced
3 medium carrots, sliced
2 stalks celery, chopped
1 onion, diced
2 cloves garlic, minced
6 cups chicken broth
1 cup green beans, trimmed and cut
1 cup peas (fresh or frozen)
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
Salt and pepper to taste
2 tbsp olive oil

Preparation Steps

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Cook the Chicken

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

Add Vegetables and Broth

Stir in the carrots, celery, and chicken broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.

Finish the Soup

Add the green beans and peas, and season with salt, pepper, parsley, and dill. Let simmer for an additional 5 minutes until the vegetables are tender. Serve hot.

Enjoy Your Soup!

Pro Tips

For an extra burst of flavor, try adding a splash of lemon juice just before serving. You can also customize the vegetables based on what you have on hand or what’s in season.

Storage and Make-Ahead Tips

This soup is excellent for making in advance! You can prepare a big batch and store leftovers in the refrigerator for up to 3 days. Just remember, the flavors will deepen as it sits, giving the soup a deliciously rich taste. For longer storage, consider freezing individual portions. Allow the soup to cool completely before transferring it to freezer-safe containers; it can last about 3 months in the freezer.

When reheating, do so on low heat to gradually warm the soup, stirring occasionally. If the soup appears too thick after freezing, add a splash of chicken broth during reheating to bring it back to the desired consistency without losing flavor.

Serving Suggestions

This Spring Chicken Vegetable Soup can be served on its own as a light meal, or you can elevate it by pairing it with crusty bread or a fresh salad for a more complete spread. A sprinkle of extra fresh herbs on top, like dill or parsley, can add a pop of color and freshness when serving your guests.

For those looking to add a bit of indulgence, consider offering a dollop of pesto or a drizzle of high-quality olive oil right before serving. It creates an enticing finish that complements the brightness of the soup's flavors beautifully.

Questions About Recipes

→ Can I use frozen chicken instead of fresh?

Yes, just ensure that the chicken is fully cooked before adding it to the soup.

→ What other vegetables can I add?

Feel free to add any seasonal vegetables like zucchini, corn, or bell peppers!

→ How can I make this soup vegetarian?

Substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.

→ Can I make this soup in advance?

Yes! It stores well in the fridge for up to 3 days, and the flavors deepen over time.