35-Minute spring green soup with chicken Joy

If you are dreaming of that perfect bowl of spring green soup with chicken—something light, vibrant, and ready before dinner even feels like a chore—then you are in the right spot! I’m Anna, a passionate food lover who absolutely lives for sharing simple and flavorful chicken recipes designed to make your everyday cooking easier and, most importantly, more joyful. Forget heavy winter meals; this soup screams fresh new growth!

This recipe is my go-to when the market is bursting with bright green produce. We aren’t talking about a complicated, hours-long simmer here. We are using quick-cooking techniques to lock in that beautiful asparagus flavor and keep the chicken silky tender. Seriously, you can have this amazing spring green soup with chicken on the table in about 35 minutes total. It proves that wholesome, seasonal eating doesn’t need to be complicated at all. Trust me, this is the brightness your weeknight menu needs!

Gathering What You Need for spring green soup with chicken

Before we get started on the stove, let’s make sure we have all our ducks—or should I say, our greens—in a row. Having everything prepped makes cooking this spring green soup with chicken so smooth, you’ll wonder why you ever skipped mise en place. We’re aiming for maximum flavor with minimal last-minute scrambling, so let’s look at what we need to gather up!

Essential Ingredients List

This list is designed for about four satisfying bowls of soup. Remember, fresh herbs make a huge difference here, so grab that parsley if you can!

Quantity	Ingredient	Preparation Notes
1 tablespoon	Olive oil	For searing
1 pound	Boneless skinless chicken breasts	Keep whole for searing
\u00bd teaspoon	Salt (divided)	Use kosher or sea salt
\u00bc teaspoon	Black pepper (divided)	Freshly ground is best
1	Leek	White and light green parts only, thinly sliced
\u00bd	Yellow onion	Diced
1	Celery stalk	Chopped
2 cloves	Garlic	Minced
4 cups	Low-sodium chicken broth	Your base liquid
1 cup	Water	To thin the broth slightly
1 cup	Asparagus	Chopped into 1-inch pieces
2 cups	Baby spinach	Fresh
2 tablespoons	Fresh parsley	Chopped (If using dried, use 2 teaspoons)
\u00bc cup	Grated Parmesan cheese	Plus extra for topping

Recommended Kitchen Equipment

You don’t need fancy gadgets for this one, thankfully! A large pot or Dutch oven is essential for searing the chicken and holding all that beautiful broth. Make sure you have a good cutting board, a sharp knife for chopping those veggies, and standard measuring cups and spoons. You’ll use a fork or two for shredding the chicken later on.

Step-by-Step Guide to spring green soup with chicken

Alright, let’s get cooking! This whole process moves pretty quickly once you get going, so try to have your veggies chopped before you turn on the heat. We’re making a fantastic spring green soup with chicken that tastes like sunshine in a bowl, and it’s all about timing your additions correctly. Follow these steps, and you’ll have dinner ready in under half an hour!

Searing the Chicken

First thing first, we need to build some flavor right in the pot. Heat that tablespoon of olive oil in your large pot over medium-high heat. Don’t let it smoke, but you want it nice and hot. Now, take your chicken breasts and season them up generously with half the salt and pepper we measured out. Pop them right into that hot oil. You want them to get golden brown on both sides—that takes about three minutes per side. This searing step is crucial; it gives the chicken great color and locks in some flavor we need later. Once they look beautifully golden and are cooked through—make sure they hit that safe 165°F internal temperature—pull them out of the pot and just set them aside on a clean plate for now.

Building the Aromatic Base

The best part of any good soup starts right where the chicken was cooking! Leave all those delicious brown bits, that’s called fond, stuck to the bottom of the pot. Reduce your heat slightly to medium. Now toss in your sliced leek, the diced yellow onion, and your chopped celery. You need to let these cook down for about six to eight minutes. Keep stirring them gently and use your spoon to softly scrape up those browned bits from the bottom of the pot as you stir. That’s pure flavor gold! When the onions and celery are nice and soft, toss in your minced garlic. Garlic burns fast, so only cook it for one minute until you can really smell it—that’s when you know it’s ready.

Simmering the Broth

Time to get soupy! Pour in your four cups of low-sodium chicken broth and the cup of water. Now is the time to add the rest of your salt and pepper. Give everything a good stir to combine. Turn the heat up until the liquid starts boiling vigorously. Once it hits that rolling boil, immediately drop the heat back down so it’s just simmering gently—not too aggressively. Let that broth simmer away quietly for about five minutes so the vegetable flavors start melding together nicely.

Finishing the spring green soup with chicken

Now for the green stuff! Add your chopped asparagus pieces and those two big cups of baby spinach right into the simmering broth. Cover the pot loosely and let it cook for just another five minutes. You want the asparagus tender-crisp, not mushy—that’s the key to a great spring green soup with chicken! While that’s simmering, take your cooked chicken breasts and shred them up. I use two forks, but you can use your fingers if they’ve cooled down a bit. Once the asparagus is done, toss that shredded chicken right back into the pot. Finally, stir in your chopped fresh parsley and the quarter cup of grated Parmesan cheese until it melts slightly into the broth. Ladle it hot into bowls and top with an extra sprinkle of Parmesan. Enjoy that fresh flavor!

Tips for Perfect spring green soup with chicken

I want every bowl of this soup to be perfect for you, so let’s talk a little bit about technique. Getting the chicken right and knowing how to substitute greens are the keys to making this spring green soup with chicken shine, especially when you’re cooking quickly on a weeknight. Trust me, these little details make a huge difference in the final texture and taste!

Chicken Safety and Texture Guidance

The most important thing we do is cook the chicken safely. Always use a meat thermometer when searing the breasts; they must reach an internal temperature of 165°F (74°C) before you pull them out. If you overcook them in the pan, they will be dry after shredding, so aim right for that temperature! Once they are safe, let them rest for just a couple of minutes before shredding. To get the best, fluffiest shred, pull the meat apart along the grain using two forks. Don’t hack at it; gently pull it apart so you get lovely, tender strands that soak up the broth beautifully.

Ingredient Adjustments for Spring Flavors

This soup is forgiving, which I love! If you can’t find fresh parsley, don’t sweat it. Use about two teaspoons of dried parsley instead, but add it in with the broth so it has time to rehydrate and release its flavor. If fresh spinach is out of season or just too expensive, frozen spinach works just fine here. Just make sure you thaw it completely and squeeze out every single drop of excess water before adding it to the pot in step six. You don’t want to water down your beautiful broth!

Frequently Asked Questions About spring green soup with chicken

It’s natural to have questions when you’re trying a new recipe, especially when you want to make sure your spring green soup with chicken turns out perfectly every time. I’ve gathered the most common things people ask me about this light, wonderful soup!

Can I make this spring green soup with chicken ahead of time

Yes, you absolutely can make this soup ahead of time! I find that it tastes even better the next day because the flavors have had more time to marry. Store leftovers in an airtight container in the fridge for up to three or four days. When you reheat it, you might find the spinach has wilted quite a bit more, which is normal. If the soup seems too thick after sitting overnight, just add a splash or two of extra water or broth when warming it up on the stove until it reaches your preferred consistency.

What vegetables work well in this light soup variation

This is where you can really play up the “spring green” theme! If you want to swap out or add veggies, stick to things that cook relatively quickly. Peas are fantastic—toss in a cup of frozen peas right along with the asparagus. Thinly sliced zucchini also works beautifully, though you might want to add it just a minute or two before the spinach since it softens faster than asparagus. I’ve even made this with some chopped broccoli florets, but you might need to simmer those for an extra minute to ensure they are tender in your spring green soup with chicken.

Storing and Reheating Your Spring Dish

This lovely soup keeps really well, which is great for busy weeks! Since we are using fresh greens and lean chicken, proper storage keeps everything tasting great for days. You don’t want to microwave it too aggressively, or the chicken can seize up on you. Always let the soup cool down slightly on the counter before sealing it up—never put hot food directly into the fridge!

Here’s a quick rundown on how to keep your leftovers tasting fresh:

Action	Details
Storage	Transfer cooled soup to airtight containers. Keeps well in the refrigerator for 3 to 4 days.
Reheating (Stovetop)	Best method! Reheat gently over medium-low heat, stirring occasionally. Add a splash of water or broth if it seems too thick.
Reheating (Microwave)	Use short 60-second bursts on 50% power, stirring between intervals, until heated through.

Share Your Experience Making This Recipe

I truly hope this simple, vibrant soup brightens up your kitchen! If you made this spring green soup with chicken, please let me know how it turned out for you. Did your asparagus have the perfect snap? Take a minute to leave a rating below and share any little tweaks you made to your own version. I love hearing how you adapt my simple recipes! Follow along for more inspiration!

Option A: Nutritional Estimates

I always try to keep things light and healthy when I share my favorite chicken recipes, and this spring soup definitely fits the bill! While these numbers are estimates based on the ingredients listed and divided across four generous servings, they should give you a good idea of what you’re eating. Remember, using low-sodium broth really helps keep things balanced. For more ideas on light chicken dinners, check out my light creamy chicken dinner.

Nutrient	Estimated Amount (Per Serving)
Calories	320 calories
Total Fat	14g
Protein	38g
Carbohydrates	10g

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