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Spring Chicken and Vegetable Soup

Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

This bright & brothy soup is packed full of seasonal veggies, tender chicken, fresh herbs & lemon. Simple, healthy & absolutely refreshing.  The perfect soup for clean eating.


  • 2 Bell & Evans Bone-in Split Chicken Breasts
  • 8 Cups Bell & Evans Chicken Bone Broth
  • 1 Bunch Asparagus ends trimmed & cut on the diagonal into ¼ inch slices
  • 1 ½ Cups Frozen Petite Green Peas
  • ½ Cup Fresh Flat Leaf Parsley, roughly chopped
  • 1 T Fresh Thyme leaves only, finely chopped
  • 1 T Fresh Chives, finely chopped
  • 1 Lemon, zested & juiced + 1 Lemon, cut into wedges for serving (optional)
  • Salt & Pepper, to taste


  1. In a large stock pot combine chicken breasts and chicken broth.
  2. Bring to a low simmer. Cover & cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal of 170°F as measured by a meat thermometer. Once cooked, remove chicken from broth and allow to cool. Once cooled, remove skin and pull meat from the bone into large pieces.
  3. To the stock pot add asparagus and green peas. Cook al dente for about 5 minutes making sure not to overcook. You want to maintain texture and color in the vegetables.
  4. Remove from heat. Add to pot chicken, lemon zest, lemon juice and chopped herbs.
  5. Season with salt and pepper, to taste.
  6. Serve with warm crusty bread and extra lemon wedges (optional).


  1. says:

    This soup is very easy to make and incredibly fresh tasting. It’s surprisingly satisfying for a soup that has no pasta or rice.

    1. says:

      Looks delicious! Will have to try it based on your review!

  2. says:

    I have made this soup at least four times because it’s really easy and very fresh tasting.

    It’s definitely the soup to make for company because it looks & tastes fancy, but it’s so easy to make, that it’s my go-to meal when I can’t wait for spring.

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