Simple Lemony Chicken Soup with Spring Veggies
Simple Lemony Chicken Soup with Spring Veggies is a vibrant and comforting dish that combines tender chicken with fresh spring vegetables in a bright lemon broth. This easy-to-make soup is perfect for busy weeknights or cozy weekends, offering a delightful blend of flavors and nutrition. Each spoonful wraps you in warmth, while the customizable ingredients allow you to embrace seasonal freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 2 medium carrots, sliced thinly
- 1 medium zucchini, chopped into bite-sized pieces
- 2 cups fresh spinach
- 6 cups low-sodium chicken broth
- Juice of 1 lemon (about 3 tbsp)
- 2 tbsp extra virgin olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper; sauté until browned (about 6 minutes per side). Remove and set aside.
- In the same pot, add minced garlic; sauté until fragrant (about 1 minute).
- Add sliced carrots and zucchini; sauté for about 5 minutes until tender.
- Pour in chicken broth and bring to a gentle simmer.
- Shred the cooked chicken using two forks and return it to the pot along with spinach and lemon juice.
- Season to taste with salt and pepper; simmer for another 5 minutes before serving.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg