Name: Spring Chicken Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 tbsp. extra-virgin olive oil -; 1 medium onion, chopped -; 2 large carrots, chopped -; 2 stalks celery, chopped -; 1/2 lb. asparagus, trimmed and cut into 1" pieces -; 2 zucchini, cut into half moons -; 2 cloves garlic, minced -; 1 tsp. oregano -; Kosher salt -; Freshly ground black pepper -; 6 c. chicken broth -; 2 sprigs thyme -; 1 lb. Boneless Skinless Chicken Breast -; 1/4 c. lemon juice -; 1 c. frozen peas -; 1 c. frozen corn -; Lemon Slices, for garnish -; Freshly chopped parsley, for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spring Chicken Soup

1. 1 tbsp. extra-virgin olive oil -

2. 1 medium onion, chopped -

3. 2 large carrots, chopped -

4. 2 stalks celery, chopped -

5. 1/2 lb. asparagus, trimmed and cut into 1" pieces -

6. 2 zucchini, cut into half moons -

7. 2 cloves garlic, minced -

8. 1 tsp. oregano -

9. Kosher salt -

10. Freshly ground black pepper -

11. 6 c. chicken broth -

12. 2 sprigs thyme -

13. 1 lb. Boneless Skinless Chicken Breast -

14. 1/4 c. lemon juice -

15. 1 c. frozen peas -

16. 1 c. frozen corn -

17. Lemon Slices, for garnish -

18. Freshly chopped parsley, for garnish -

How to cook deliciously - Spring Chicken Soup

1. Stage

In a large pot over medium heat, heat olive oil. Add onion, carrots, celery, asparagus, and zucchini and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute then season with oregano, salt, and pepper.

2. Stage

Pour in chicken broth and thyme. Bring to a boil, then add chicken and lower heat. Let simmer until chicken is cooked through, 10 minutes.

3. Stage

Remove chicken from pot and shred with two forks. Add chicken, lemon juice, peas, and corn to pot. Cook until warmed through, 5 minutes. Garnish with lemon slices and parsley to serve.