Ah, spring! The season of bloom, sunshine, and, of course, delightful spring veggies! Today, I’m super excited to share one of my absolute favorite recipes that perfectly captures the spirit of the season – **Spring Chicken and Asparagus Soup**.
You know, there’s something uniquely comforting about a warm bowl of soup, especially when it’s brimming with fresh ingredients and bright flavors. This soup reminds me of lazy Saturday afternoons at my grandma’s house, where we’d make big batches of hearty soup to share with family. The aromatic combination of chicken and veggies fills the kitchen with a scent so inviting that even the neighbors would come knocking. Plus, it’s quick to whip up, making it a go-to recipe for busy weeknights or rainy weekends!
So gather your ingredients, and let’s dive into this delectable bowl of spring goodness!
What’s in Spring Chicken and Asparagus Soup?
Boneless, skinless chicken breasts: These are the stars of our soup, adding a rich protein source. I prefer using organic chicken for better flavor and quality.
Chicken broth: A flavor enhancer that brings everything together. I usually opt for low-sodium broth so I can control the seasoning.
Fresh asparagus: Bright, tender, and oh-so-springy! Asparagus adds a lovely crunch and nutritional benefits. Go for the freshest stalks you can find!
Carrots: Sweet and colorful, carrots contribute both flavor and texture. Slicing them uniformly helps them cook evenly.
Green peas: Fresh or frozen, they add a pop of sweetness and color. If they’re in season, nothing beats fresh peas!
Corn: Providing sweetness and a bit of crunch, sweet corn rounds out the flavors. I love using fresh corn, but frozen works just as well—just be sure not to skip it!
Onion: The base of many great dishes! It adds depth to our soup with its savory goodness.
Garlic: Because what’s soup without a little garlic? Its aromatic presence is both savory and satisfying.
Dried thyme and parsley: These herbs add earthy flavors that complement the chicken beautifully.
Salt and pepper: Essential seasonings to bring out all the flavors!
Olive oil: For sautéing the onions and garlic, it adds a nice richness to the soup.
Lemon juice: A splash of brightness to vivify the entire dish! Freshly squeezed lemon juice is always my first choice.
Fresh parsley (optional): For garnish to add a pop of color and freshness!
Is Spring Chicken and Asparagus Soup Good for You?
Absolutely! This soup is a nutritional powerhouse.
Chicken: Not only is it a great source of lean protein, but it also helps fill you up without too many calories.
Asparagus: Packed with vitamins A, C, K, and folate, it’s also a great source of fiber. Who knew spring veggies could be so good for us?
Carrots: They’re loaded with antioxidants, especially beta-carotene, which is fantastic for eye health.
Green peas: They offer a healthy dose of protein, fiber, and vitamin C while adding natural sweetness to the soup.
With its balanced mix of proteins and nutrient-rich vegetables, this soup is not just comforting but also nourishing. Just be mindful of how much salt you add, especially if using regular broth—that way, you keep it as healthy as possible!
Ingredients
– 1 lb boneless, skinless chicken breasts
– 6 cups chicken broth
– 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
– 1 cup carrots, sliced
– 1 cup green peas (fresh or frozen)
– 1/2 cup corn (fresh or frozen)
– 1/2 cup onion, diced
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried parsley
– Salt and pepper to taste
– 2 tbsp olive oil
– 1 lemon, juiced
– Fresh parsley for garnish (optional)
This recipe makes about 4-6 generous servings, perfect for sharing or storing leftovers for those busy weeknights.
How to Make Spring Chicken and Asparagus Soup?
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant—your kitchen will smell heavenly!
2. Add the chicken breasts to the pot and pour in the chicken broth. Bring this delicious mixture to a boil, then reduce the heat and let it simmer. Cook for about 15-20 minutes, or until the chicken is cooked through and tender.
3. Carefully remove the chicken from the pot and shred it using two forks. Set the delicious chicken shreds aside while we round out our soup.
4. Into that lovely broth, add the sliced carrots, asparagus pieces, green peas, corn, thyme, parsley, salt, and pepper. Let this simmer for another 10-15 minutes until the veggies are tender and singing in harmony!
5. Return the shredded chicken to the pot and stir in the lemon juice. Give it a taste and adjust the seasoning as needed—don’t be shy!
6. Serve hot, garnished with fresh parsley if desired. Sip and savor each spoonful of your homemade spring chicken and asparagus soup!
Fresh Takes on Spring Chicken and Asparagus Soup!
Feeling adventurous? Here are some fun variations and serving suggestions:
– **Add some spice!** A pinch of red pepper flakes can give your soup a delightful kick.
– **Make it creamy:** Stir in a splash of heavy cream or coconut milk at the end for a rich, comforting twist.
– **Add grains:** Quinoa or brown rice can bulk up your soup for a more filling meal.
– **Experiment with herbs:** Fresh dill or basil can put a nice spin on the flavor profile.
This soup is so versatile; it’s bound to become a favorite in your home just like it is in mine!
I hope you give this recipe a try and indulge in this delicious reflection of springtime in every bite. If you do, I would love to hear how it turns out— please share your version or any twists you make! Happy cooking, my friend!
