A light, brothy soup with tender chicken, fresh carrots, zucchini, peas, and aromatic herbs. Perfect comfort food.
# What You'll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces)
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 1 medium zucchini, diced
04 - 1 cup fresh or frozen peas
05 - 1 medium yellow onion, finely chopped
06 - 2 celery stalks, sliced
07 - 2 garlic cloves, minced
→ Broth and Aromatics
08 - 6 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme
11 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
12 - Salt and freshly ground black pepper to taste
→ Optional
13 - Juice of ½ lemon for brightness
# Directions:
01 - Heat a drizzle of olive oil in a large pot over medium heat. Add onion, celery, and carrots, sautéing for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in the chicken broth and add bay leaf and thyme. Bring to a gentle boil.
04 - Add chicken breasts to the broth. Reduce heat, cover, and simmer for 15 to 18 minutes until chicken is cooked through.
05 - Remove chicken to a plate and shred with two forks.
06 - Add zucchini and peas to the soup. Cook for 5 to 7 minutes until vegetables reach tender consistency.
07 - Return shredded chicken to the pot. Stir in parsley and lemon juice if using. Season generously with salt and pepper to taste.
08 - Remove bay leaf. Ladle into bowls, garnish with additional parsley, and serve immediately.
