Chicken and Spring Vegetable Soup

Spring is undeniably my favorite time of year! It is full of promise and new life — it’s when I slip into a lightweight skirt, kick off my shoes, and wiggle my toes in the soft dirt. It’s also the time of year when anything seems possible. You can either curl up in your cozy jeans with a cup of tea or sip on a smoothie outside.

I love to go out to the garden and pick fresh vegetables for a meal. Amazing produce like green onions, asparagus, and snow peas are ready to enjoy in the spring. What better way to celebrate spring than with a light soup to highlight the first produce of the season?

This savory chicken and spring vegetable soup brings the flavors of spring into your kitchen. It is perfect with a thick slice of sourdough bread and garlic butter.

Save your peelings and scraps for your chickens or compost. The bones can be frozen to add to your next batch of bone broth. Just don’t give your chickens the potato peels if they are still green.

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Chicken and Spring Vegetable Soup

This savory chicken and spring vegetable soup brings the flavors of spring into your kitchen.

Course Soup

Cuisine American

Cook Time 2 hours

Total Time 2 hours

Servings 5 servings

Calories 342 kcal

Author Katie Mae Stanley

Ingredients

• 2 pounds chicken breast, thighs or legs (bone in)
• 3 quarts pure water
• 1 pound asparagus woody parts of the stems cut off, the rest cut into 1-inch pieces
• 1/2 pound snow peas cut off tips and remove the tough string
• 1/2 yellow onion thinly sliced
• 2 russet potatoes peeled and thinly sliced
• 2 cups water cress ends cut off
• 3 cloves garlic crushed
• 2 tablespoons grass-fed butter
• 2 teaspoons sea salt
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper freshly ground

Instructions

1. In a large pot, warm butter over medium heat. 

2. Add the onions and sprinkle with 1 teaspoon of the salt. 

3. Saute for about 5 minutes, stirring as needed to prevent burning. 

4. Add the garlic and cook for another minute. 

5. Add the chicken, water, remaining salt, thyme and black pepper. 

6. Simmer for 1-1/2 hours. 

7. While the chicken is simmering, prep the asparagus, snow peas, potatoes, and water cress. 

8. Remove the chicken and set aside to cool. 

9. Pull the meat from the bone. 

10. Chop or shred the chicken as desired. 

11. Add the potatoes and simmer for 5 minutes, until almost tender. 

12. After 5 minutes add the asparagus, snow peas, and chicken, simmer for an additional 5 minutes. 

13. Remove the pot from the heat and add the water cress.

Recipe Notes

Try this delicious soup with a thick slice of sourdough bread and garlic butter.

Nutrition Facts

Chicken and Spring Vegetable Soup

Amount Per Serving

Calories 342 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 7g44%

Cholesterol 77mg26%

Sodium 1074mg47%

Potassium 862mg25%

Carbohydrates 24g8%

Fiber 5g21%

Sugar 5g6%

Protein 22g44%

Vitamin A 1875IU38%

Vitamin C 46mg56%

Calcium 105mg11%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

What Other Healthy Soups Can I Make?

We’ve got plenty of healthy soup recipes for you to try! Here are just a few:

• Chicken Pot Pie Soup
• Instant Pot Tomato Basil Soup {nourishing & THM-friendly!}
• Quinoa Vegetable Soup Recipe
• Delicious Pauper’s Chicken Stew
• THM Blended Red Lentil Soup
• Homemade Cream Of Vegetable Soup (Without The Can)

What are your favorite spring vegetables?