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A shallow ceramic bowl filled with chicken soup with spring vegetables - peas, carrots, celery, and asparagus, with a spoon dipping in. Garnished with fresh dill and lemon wedges.

One Pot Homemade Chicken Soup with Spring Vegetables

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5 from 2 reviews

  • Author: Nyssa Tanner
  • Total Time: 50 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free


Chicken soup with spring vegetables is a delicious, hearty soup that bridges the gap between the chilly days of winter and the fresh produce of springtime. Made in one pot 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. Ready in less than an hour!


  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 1 cup thinly sliced carrots
  • 2 stalks celery, sliced
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 6 cups chicken broth
  • 1 pound boneless skinless chicken breast or chicken thighs
  • 10 ounce bag frozen peas, or approximately 2 cups
  • 1 cup asparagus trimmed into 1/4 inch pieces
  • 1/4 cup fresh dill and/or parsley, chopped
  • Juice of 1 lemon
  • Salt and pepper to taste


  1. 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.
  2. 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. Simmer on low until the chicken is cooked through and veggies are tender – about 15-20 minutes.
  3. 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. Bring back to a slow simmer and allow chicken to warm through and peas and asparagus to cook until bright green and crisp tender – about 4-5 minutes.
  4. Season and serve. Season to taste with salt and pepper and more lemon juice if needed. Garnish with additional fresh herbs if desired, serve, and enjoy!


Chicken breast has a reputation for being dry and flavorless, but I find that as long as you’re careful not to overcook it, it will remain tender through the cooking process. For this recipe, that might mean pulling the chicken breasts before they’re cooked completely through, dicing them up, and returning to the soup to finish cooking.

To reheat: This soup can easily be re-heated in the microwave or over low heat on the stove top.

To store in the refrigerator: To store in the refrigerator, allow it to cool completely and transfer to an air tight container before moving to the fridge. Will keep for up to 5-6 days.

To freeze: To freeze this soup, allow to cool completely and then transfer to an airtight container. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stove top
  • Cuisine: American