Chicken Soup With Spring Vegetables

{Whole30 + Gluten Free + Dairy Free}

Chicken soup with spring vegetables is a delicious, nutrient dense soup that bridges the gap between the chilly days of winter and the fresh produce of springtime.

Made with all the veggies you love in a traditional chicken soup, with the addition of peas, asparagus, fresh dill, and a burst of bright lemon juice.

- Olive oil - Onion - Carrots - Celery - Sea salt - Black pepper - Chicken broth - Boneless skinless chicken breast or chicken thighs - Frozen peas - Asparagus - Fresh dill and/or parsley

INGREDIENTS:

Cook onions, carrots, and celery.  Heat olive oil over medium high heat in a large soup pot. Add onions, carrots, and celery, and sauté until soft and starting to caramelize – about 7-8 minutes.

Add broth and chicken.  Add salt, pepper, broth, and whole chicken breasts and bring to a simmer. Make sure the chicken breasts are submerged beneath the broth  and cover the pot.

Dice chicken and add remaining soup ingredients. Remove chicken to a cutting board. Cut into bite sized pieces or shred using two forks.

Return chicken to the soup pot along with frozen peas, asparagus, fresh herbs, and lemon juice.

Give this recipe a try! Tap the link for the full recipe details.

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