Save My kitchen window was open one April afternoon when the smell of simmering vegetables reminded me I hadn't made a proper soup in months. I pulled out whatever looked brightest at the market that morning, carrots still dirt-flecked, a fat zucchini, a bag of peas, and started throwing it all into a pot with some chicken and broth. What came out was this clean, gentle soup that tasted exactly like spring smelled. I've made it at least a dozen times since, tweaking it here and there, but it always brings back that breezy, unplanned Saturday.
I made this for a friend recovering from a cold, and she called it the kind of soup that doesn't weigh you down. She ate two bowls with a hunk of sourdough and said it was the first thing that tasted good in days. That's when I realized this recipe wasn't just easy, it was useful, the kind you reach for when someone needs comfort but not heaviness.
Ingredients
- Boneless, skinless chicken breasts: They poach gently in the broth and shred beautifully, but thighs work too if you want a little more richness.
- Carrots: Slice them thin so they cook evenly and add that subtle sweetness to the broth.
- Zucchini: Dice it small and add it late so it stays tender but not slimy.
- Peas: Fresh or frozen both work, frozen are honestly easier and just as sweet.
- Yellow onion: The base of flavor here, cook it low and slow until it smells like home.
- Celery: Adds that classic soup backbone, don't skip it.
- Garlic: Two cloves is enough to make the whole pot smell incredible without overpowering the vegetables.
- Chicken broth: Use low sodium so you control the salt, a good broth makes or breaks this soup.
- Bay leaf and thyme: They quietly build depth, pull the bay leaf out before serving or someone will bite into it.
- Fresh parsley: Stir it in at the end for a bright, grassy finish.
- Lemon juice: Optional but transformative, it wakes everything up.
Instructions
- Start with the aromatics:
- Heat a drizzle of olive oil in a large pot over medium heat and toss in the onion, celery, and carrots. Let them soften for 4 to 5 minutes, stirring occasionally until the onion turns translucent and the kitchen smells sweet.
- Add the garlic:
- Stir in the minced garlic and cook for just a minute until it's fragrant but not browned. Burnt garlic will make the whole soup bitter, so keep it moving.
- Build the broth:
- Pour in the chicken broth, drop in the bay leaf and thyme, and bring it to a gentle boil. The herbs will start releasing their oils and the broth will smell like something grandmothers make.
- Poach the chicken:
- Add the chicken breasts whole, reduce the heat to a simmer, cover the pot, and let them cook for 15 to 18 minutes. They should be firm and white all the way through when you pull them out.
- Shred and set aside:
- Transfer the chicken to a plate and use two forks to pull it into bite sized shreds. It should come apart easily if it's cooked through.
- Finish the vegetables:
- Toss the zucchini and peas into the simmering broth and cook for 5 to 7 minutes until just tender. You want them cooked but still vibrant, not gray and sad.
- Bring it all together:
- Return the shredded chicken to the pot, stir in the fresh parsley and lemon juice if using, then season generously with salt and pepper. Taste as you go, the broth should be bright and balanced.
- Serve hot:
- Fish out the bay leaf, ladle the soup into bowls, and finish with a little extra parsley on top. Serve it with crusty bread if you have it.
Save The first time I served this to my family, my mom asked if I'd used her recipe. I hadn't, but I took it as the highest compliment, it tasted like something familiar even though I'd just made it up. That's the magic of a simple soup done right, it feels like it's always been around.
Making It Heartier
If you want something more filling, add a handful of small pasta like ditalini or orzo in the last 10 minutes, or stir in cooked white rice right before serving. I've also tossed in leftover roasted potatoes, which turned it into a completely different but equally comforting meal. Just be sure to add extra broth if you're bulking it up, the vegetables and starches will drink it up fast.
Swapping the Vegetables
This recipe is flexible, use what looks good or what you have on hand. I've swapped in asparagus tips, green beans, and even baby spinach in place of the peas and zucchini. Fennel adds a subtle anise note if you're feeling adventurous, and snap peas bring a nice crunch. Just keep the cooking times in mind, harder vegetables go in earlier, delicate greens go in at the very end.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days and freezes well for about three months. Let it cool completely before transferring to airtight containers, and if you added pasta or rice, know that it will soak up more broth as it sits. When reheating, add a splash of water or extra broth to loosen it up, and taste again for seasoning since flavors can dull in the cold.
- Store in glass containers to avoid any plastic smell seeping into the broth.
- Freeze in single serving portions for easy grab and go lunches.
- Garnish with fresh herbs after reheating to bring back that just made brightness.
Save This soup has become my go to whenever I need something nourishing without a lot of fuss. It's the kind of recipe that makes you feel capable and cared for at the same time.
Recipe FAQ
- → Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work wonderfully in this soup. Add frozen peas and zucchini directly to the broth without thawing. The cooking time remains the same.
- → How do I know when the chicken is fully cooked?
Simmer the chicken breasts for 15-18 minutes until they reach an internal temperature of 165°F (74°C) or until no pink remains when sliced. The meat should easily shred with two forks.
- → What can I substitute for chicken broth?
Use vegetable broth for a vegetarian version, or replace chicken with plant-based protein. Ensure any broth substitute is low-sodium to control seasoning.
- → How long does this soup keep in the refrigerator?
Store cooled soup in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed to restore consistency.
- → Can I make this soup ahead and freeze it?
Yes, this soup freezes beautifully for up to 3 months. Cool completely, transfer to freezer-safe containers, and thaw overnight in the refrigerator before reheating.
- → What vegetables work well as substitutes?
Try asparagus, green beans, spinach, or diced bell peppers. Add delicate greens near the end of cooking to preserve their texture and color.