One Pot Homemade Chicken Soup with Spring Vegetables
A comforting homemade chicken soup filled with tender chicken and vibrant spring vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
Scale
- 3 tablespoons olive oil
- 1 small onion, diced
- 1 cup thinly sliced carrots
- 2 stalks celery, sliced
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 1 pound boneless skinless chicken breast or chicken thighs
- 10 ounce bag frozen peas (approximately 2 cups)
- 1 cup asparagus trimmed into 1/4 inch pieces
- 1/4 cup fresh dill and/or parsley, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onion for about 5 minutes until soft and translucent.
- Add the sliced carrots and celery, stirring for another 5 minutes.
- Season with sea salt and black pepper.
- Pour in the chicken broth and stir well.
- Add the chicken breasts or thighs and bring to a gentle simmer for about 15–20 minutes.
- Incorporate frozen peas and asparagus, cooking until just tender.
- Finish by stirring in the chopped herbs and lemon juice before serving.
- Serve hot in bowls, garnished with additional herbs if desired.
Notes
Customize with different vegetables or herbs based on your preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken soup, homemade soup, spring vegetables, comforting meals, family recipes