Description
A refined, light chicken soup featuring a bright lemon broth and spring vegetables, perfect for a satisfying yet elegant meal.
Ingredients
Scale
- 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