Description
Simple Lemony Chicken Soup with Spring Veggies is a refreshing, heartwarming dish that combines tender chicken, vibrant spring vegetables, and a zesty lemon kick. This nourishing soup is perfect for any occasion, offering both comfort and flavor. Whether you’re enjoying it on a chilly evening or serving it at a family gathering, this delightful recipe is sure to brighten your day and satisfy your taste buds.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 2 medium carrots, sliced
- 1 medium zucchini, sliced
- 2 cups fresh spinach
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 6 cups low-sodium chicken broth
- 1 tbsp fresh dill or parsley, chopped
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prepare the ingredients by chopping the vegetables and mincing the garlic.
- In a large pot over medium heat, heat olive oil. Add chicken breasts and cook until browned on both sides (about 5 minutes each).
- Stir in minced garlic and sauté for about 1 minute until fragrant.
- Pour in chicken broth, carrots, and zucchini. Bring to a boil, then reduce heat and simmer for about 15 minutes until veggies are tender.
- Stir in freshly squeezed lemon juice, salt, pepper, and herbs. Taste and adjust seasoning as needed.
- Add spinach just before serving; let it wilt for about one minute.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg