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.
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.