Light, brothy soup with fresh vegetables, tender chicken, and herbs. Ready in 45 minutes for a comforting meal.
# What You Need:
→ Protein
01 - 2 boneless skinless chicken breasts
→ Vegetables
02 - 2 medium carrots peeled and sliced
03 - 1 medium zucchini diced
04 - 1 cup fresh or frozen peas
05 - 1 medium yellow onion finely chopped
06 - 2 celery stalks sliced
07 - 2 garlic cloves minced
→ Broth & Aromatics
08 - 6 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 2 tablespoons fresh parsley chopped
12 - Salt and freshly ground black pepper to taste
13 - Juice of ½ lemon optional
# How to Make It:
01 - Heat a drizzle of olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 4–5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth, add bay leaf and thyme. Bring to a gentle boil.
04 - Add chicken breasts to pot. Reduce heat, cover, and simmer for 15–18 minutes until chicken is cooked through.
05 - Remove cooked chicken to a plate. Shred using two forks.
06 - Add zucchini and peas to the soup. Cook for 5–7 minutes until vegetables are just tender.
07 - Return shredded chicken to pot. Stir in parsley, lemon juice if using, and season generously with salt and pepper. Remove bay leaf. Ladle into bowls, garnish with extra parsley, and serve hot.
