Description
A light and refreshing chicken soup infused with lemon and packed with spring vegetables, perfect for a healthy meal.
Ingredients
Scale
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 cup asparagus, cut into pieces
- 1 cup peas
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced chicken and cook until browned.
- Pour in chicken broth and bring to a boil.
- Add carrots, celery, and asparagus; simmer for 10 minutes.
- Stir in peas, lemon juice, and zest; cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, use homemade chicken broth.
- Feel free to add other spring vegetables like spinach or green beans.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg