Description
This Chicken Soup That’s Light But Comforting is the perfect dish to bridge the gap between winter and spring. With a clear, aromatic broth and vibrant vegetables, it offers nourishing comfort without feeling heavy.
Ingredients
- Boneless, skinless chicken breasts or thighs
- Low-sodium chicken broth
- Yellow onion
- Carrots
- Celery
- Leek (optional)
- Diced zucchini
- Fresh spinach
- Frozen peas (optional)
- Chopped asparagus (optional)
- Orzo or ditalini pasta (or white rice)
- Fresh thyme sprigs
- Bay leaf
- Fresh chopped parsley
- Lemon juice
- Salt
- Freshly ground black pepper
- Olive oil
Instructions
- First, chop all the vegetables – the onion, carrots, and celery usually get a fine dice so they cook evenly. Cut the boneless, skinless chicken into roughly 1-inch bite-sized pieces.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once it’s shimmering, add the chopped onion, carrots, and celery. Cook gently for about 5-7 minutes, stirring occasionally, until softened and the onion is translucent.
- Add the bite-sized chicken pieces to the pot. Cook for about 3-4 minutes, stirring, until they are no longer pink on the outside. Deglaze the pot with a splash of non-alcoholic white cooking alternative or a little extra chicken broth.
- Pour in the chicken broth and add the fresh thyme sprigs and bay leaf. Bring to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes.
- Uncover the pot and stir in the orzo (or rice/ditalini) and any quick-cooking vegetables like diced zucchini. Continue to simmer gently for another 8-10 minutes, or until the pasta/rice is al dente and the vegetables are tender-crisp.
- Stir in the fresh spinach (if using) and let it wilt for just a minute or two. Remove the thyme sprigs and bay leaf, then add the fresh chopped parsley and a good squeeze of fresh lemon juice.
- Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Ladle into bowls and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Don't skip the fresh lemon juice at the end! It's essential for enhancing the 'light' quality of the soup. Feel free to add other early spring vegetables like leeks or asparagus for extra flavor.