Spring Chicken Soup
Spring is here, and I’m celebrating with this Spring Chicken Soup! Vibrant green peas, crisp snap peas, parmesan, and lemon give this chicken soup a distinct springiness that I love—this is exactly the kind of soup I want to be eating at this time of year. Ready in 40 minutes, this soup has been a go-to for me lately.
Table of Contents
- Spring Chicken Soup Ingredients
- Step One—Brown the Chicken Thighs
- Step Two—Sauté the Onion, Leek, Garlic, & Potatoes
- Step Three—Add the Broth & Simmer
- Step Four—Shred the Chicken
- Step Five—Stir in the Peas
- Step Six—Season & Serve
- More Spring Recipes
- Spring Chicken Soup Recipe
Spring Chicken Soup Ingredients
To make this soup, you will need the following ingredients:
- 2 tablespoons olive oil, divided
- 4 large boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 1 large leek, split lengthwise and thinly sliced
- 2 large garlic cloves, minced
- 1/2 lb new potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 1 parmesan rind
- 1 cup frozen peas
- 2 cups snap peas, thinly sliced on the diagonal
- Juice of 1/2 a lemon
- Sea salt
- Fresh black pepper
Step One—Brown the Chicken Thighs
Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the chicken thighs and cook for three minutes. Flip, then cook for a further three minutes. Remove the chicken thighs from the pan and set aside.
Step Two—Sauté the Onion, Leek, Garlic, & Potatoes
Add the remaining 1 tablespoon of olive oil to the pot along with the thinly sliced onion. Cook the onion in the chicken fat, stirring frequently, for two minutes. Add the leeks and cook for two more minutes. Finally, add the minced garlic and cook for a further two minutes. Season with sea salt and fresh black pepper.
Add the peeled and diced new potatoes to the pot and cook for a further two minutes.
Step Three—Add the Broth & Simmer
Pour the broth over the sauted vegetables and transfer the browned chicken thighs back into the pot. Nestle the parmesan rind into the pot as well, then bring the soup to a simmer. Simmer for 15 minutes.
Step Four—Shred the Chicken
Pick the chicken thighs out of the soup, transferring them to a plate. Use two forks to gently shred the chicken, then transfer it back to the soup pot along with the frozen peas and stir well to incorporate. Simmer the soup for three more minutes.
Step Five—Stir in the Peas
Stir the sliced snap peas into the soup and cook for one final minute.
Step Six—Season & Serve
Pick out the parmesan rind and stir in the lemon juice. Taste the soup and adjust the seasoning as needed. Serve immediately. The soup will keep in the fridge for up to five days.
More Spring Recipes
If you loved this Spring Chicken Soup, be sure to try these other delicious spring recipes:
Spring Lentil Salad with Arugula, Peas, & Radish
Chickpea Salad with Charred Lemon & Asparagus
Potato Crust Quick with Spinach & Asparagus
If you make this recipe, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Spring Chicken Soup
Equipment
- Large Dutch oven or soup pot
Ingredients
- 2 tablespoons olive oil, divided
- 4 large boneless, skinless chicken thighs
- 1 large yellow onion, thinly sliced
- 1 large leek, split lengthwise and thinly sliced
- 2 large garlic cloves, minced
- 1/2 lb new potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 1 parmesan rind
- 1 cup frozen peas
- 2 cups snap peas, thinly sliced on the diagonal
- Juice of half a lemon
- Sea salt and fresh black pepper
Instructions
- Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the chicken thighs and cook for three minutes. Flip, then cook for a further three minutes. Remove the chicken thighs from the pan and set aside.
- Add the remaining 1 tablespoon of olive oil to the pot along with the thinly sliced onion. Cook the onion in the chicken fat, stirring frequently, for two minutes. Add the leeks and cook for two more minutes. Finally, add the minced garlic and cook for a further two minutes. Season with sea salt and fresh black pepper.
- Add the peeled and diced new potatoes to the pot and cook for a further two minutes.
- Pour the broth over the sauted vegetables and transfer the browned chicken thighs back into the pot. Nestle the parmesan rind into the pot as well, then bring the soup to a simmer. Simmer for 15 minutes.
- Pick the chicken thighs out of the soup, transferring them to a plate. Use two forks to gently shred the chicken, then transfer it back to the soup pot along with the frozen peas and stir well to incorporate. Simmer the soup for three more minutes.
- Stir the sliced snap peas into the soup and cook for one final minute. Pick out the parmesan rind and stir in the lemon juice. Taste the soup and adjust the seasoning as needed. Serve immediately. The soup will keep in the fridge for up to five days.
