A light, brothy soup featuring tender chicken, carrots, zucchini, peas, and fresh herbs. Comforting and ready in under an hour.
# What You Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (14 oz)
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 1 medium zucchini, diced
04 - 1 cup fresh or frozen peas (5.3 oz)
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
# Step-by-step guide:
01 - Heat a drizzle of olive oil in a large pot over medium heat. Add the onion, celery, and carrots, sautéing for 4–5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the chicken broth, add the bay leaf and thyme, and bring to a gentle boil.
04 - Add the chicken breasts, reduce heat, cover, and simmer for 15–18 minutes until cooked through.
05 - Remove the chicken to a plate and shred with two forks.
06 - Add the zucchini and peas to the soup and cook for 5–7 minutes until vegetables are just tender.
07 - Return the shredded chicken to the pot. Stir in parsley, lemon juice if using, and season generously with salt and pepper.
08 - Remove bay leaf, ladle into bowls, garnish with extra parsley, and serve hot.
