Simple Lemony Chicken Soup with Spring Veggies opens with bright citrus and tender chicken, an elegant shift from everyday broth. This refined soup balances a clear, fragrant lemon broth with crisp spring vegetables and shredded chicken for a light yet satisfying bowl. For a heartier companion dish, try the Boursin orzo bake with chicken and veggies, which complements the soup’s clean flavors.
Why Make This Recipe
- Effortless Yet Elegant: Quick to assemble, with clear techniques that yield polished results.
- Minimal Ingredients: Fresh produce and pantry staples highlight natural flavors.
- Impressive Flavor: Lemon brightens a savory chicken base; herbs and spring vegetables add texture and color.
This version elevates ordinary chicken soup by keeping the broth bright and translucent rather than heavy, finishing with a splash of lemon and a scatter of herbs for freshness and visual refinement.
Ingredients
Base
- 1 tablespoon olive oil (room temperature)
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, thinly sliced (avoid crushing to prevent bitterness)
- 6 cups low-sodium chicken stock (preferably homemade or high-quality store-bought)
- 2 cups cooked shredded chicken (rotisserie or poached; see note below)
Vegetables
- 1 cup thinly sliced carrots (matchstick or coins)
- 1 cup thin asparagus tips, blanched and halved (fresh, woody ends removed)
- 3/4 cup peas (fresh or thawed frozen)
- 2 celery stalks, thinly sliced
Sauce & Brightening
- 3 tablespoons fresh lemon juice (about 1–2 lemons)
- 1 teaspoon lemon zest (finely grated)
- 2 tablespoons unsalted butter (cold or room temperature, for finishing)
Herbs & Topping
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped (optional)
- Salt and freshly ground black pepper, to taste
- Lemon wedges for serving
Note: For tender shredded chicken, poach in the broth at the start or use a high-quality rotisserie for speed.
How to Make Simple Lemony Chicken Soup with Spring Veggies:
- Prepare the chicken: If using raw breasts, poach 2 boneless skinless chicken breasts in 4 cups of gently simmering stock for 12–14 minutes until opaque. Remove, let cool slightly, then shred with two forks. (Mini-tip: reserve the poaching liquid and use as part of the broth for concentrated flavor.)
- Sensory cue: The cooked chicken should be moist and pull apart easily.
- Sauté aromatics: Warm olive oil in a wide pot over medium heat. Add the diced onion and a pinch of salt; sauté until translucent and slightly glossy, about 4–5 minutes. Add sliced garlic and cook 30–45 seconds until fragrant but not brown.
- Mini-tip: Stir constantly once garlic is added to preserve its sweetness.
- Build the broth: Pour in the remaining chicken stock and bring to a gentle simmer. Scrape the pan bottom to deglaze and lift any browned bits for depth. Add shredded chicken and simmer 6–8 minutes to marry flavors.
- Sensory cue: The broth should be clear with a subtle sheen.
- Cook the vegetables: Add carrots and celery first; simmer 4 minutes. Then add asparagus and peas and cook 2–3 minutes more until bright, tender-crisp. Avoid overcooking to maintain texture.
- Mini-tip: Blanching asparagus separately keeps it vibrant green if you prefer extra snap.
- Finish with lemon and butter: Remove from heat. Stir in lemon juice, lemon zest, and cold butter a tablespoon at a time until the broth glazes lightly. Season with salt and freshly ground pepper. Taste and adjust acidity or seasoning.
- Sensory cue: The soup should smell bright and clean, with a silky mouthfeel from the butter.
- Add herbs and rest: Fold in chopped parsley and dill. Let the soup rest 2 minutes for flavors to meld before serving.
- Mini-tip: Add a final squeeze of lemon at the table for a fresher note.
How to Serve Simple Lemony Chicken Soup with Spring Veggies:
Serve in shallow bowls to showcase the vegetables and chicken. Spoon several asparagus tips and a few carrot coins on top for contrast. Garnish with a small sprig of parsley and a lemon wedge on the side. For an elegant touch, serve with thin slices of crusty sourdough or a light herb cracker. A drizzle of high-quality extra-virgin olive oil at the last moment adds a glossy finish.
How to Store Simple Lemony Chicken Soup with Spring Veggies:
Cool quickly: transfer soup to shallow containers and refrigerate within two hours. Store covered in the refrigerator for up to 3 days. To preserve texture, store vegetables and broth together; when reheating, warm gently over low heat to avoid breaking down asparagus and peas. Reheat only once. If freezing, remove asparagus before freezing and add fresh blanched asparagus when reheating; freeze for up to 3 months in airtight containers.
Tips to Make Simple Lemony Chicken Soup with Spring Veggies:
- Use high-quality stock or the reserved poaching liquid for a clear, layered broth.
- Add lemon juice off the heat to preserve brightness and prevent bitterness.
- Reserve a few raw asparagus tips to garnish at the end for snap and color.
- Finish with cold butter (monter au beurre) for a silky, glossy mouthfeel.
Variation (if any):
- Upgrade with saffron threads steeped briefly in hot stock for a floral, golden twist.
- Swap shredded chicken for diced poached shrimp for a seafood version.
- For a heartier composition, serve with a side of the chicken pot pie made easy, using smaller portions to create a composed spring meal.
FAQs
Can I use frozen vegetables in this soup?
Yes. Use frozen peas and thinly sliced frozen carrots; add them later in the cooking so they remain tender-crisp. Thawing first is not necessary.
How can I make this soup vegetarian?
Replace chicken with firm tofu or cooked white beans, and use vegetable stock. Finish with the same lemon and butter (or olive oil for vegan).
Will the lemon curdle the broth?
If you add lemon juice while the soup is boiling, it can sometimes taste sharp but not curdle if no dairy is present. Add lemon off the heat and finish with cold butter to integrate acidity smoothly.
Can I prepare this in advance?
Yes. Prepare the broth and poached chicken up to 24 hours ahead. Keep vegetables separate if you prefer the freshest texture, then combine and warm gently before serving.
Conclusion
This Simple Lemony Chicken Soup with Spring Veggies offers a refined, light experience where citrus lifts a clean chicken broth and spring vegetables provide texture and color. Its restrained ingredient list makes it approachable for weeknights, yet the finishing touches—cold butter, fresh herbs, precise lemon—give it a polished, restaurant-worthy character. For background and a slightly different take on the same idea, consult this thoughtful source: Simple Lemony Chicken Soup with Spring Veggies – The Cozy Apron. How would you make this dish your own?
Print
Simple Lemony Chicken Soup with Spring Veggies
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A refined, light chicken soup featuring a bright lemon broth and spring vegetables, perfect for a satisfying yet elegant meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, thinly sliced
- 6 cups low-sodium chicken stock
- 2 cups cooked shredded chicken
- 1 cup thinly sliced carrots
- 1 cup thin asparagus tips, blanched and halved
- 3/4 cup peas
- 2 celery stalks, thinly sliced
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped (optional)
- Salt and freshly ground black pepper, to taste
- Lemon wedges for serving
Instructions
- Poach chicken breasts in gently simmering stock for 12–14 minutes until opaque, shred with two forks.
- Warm olive oil in a wide pot over medium heat, sauté onion and salt until translucent for 4–5 minutes, add garlic and cook for 30–45 seconds.
- Pour in chicken stock, bring to a gentle simmer, add shredded chicken, and simmer for 6–8 minutes.
- Add carrots and celery, simmer for 4 minutes, then add asparagus and peas; cook for an additional 2–3 minutes.
- Stir in lemon juice, lemon zest, and cold butter until broth glazes lightly; season with salt and pepper.
- Fold in parsley and dill; let the soup rest for 2 minutes before serving.
Notes
For a heartier dish, serve with sourdough or herb crackers. Add a squeeze of lemon at the table for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg