Spring Soup is hearty, comforting, and loaded with flavor. Tender chicken and spring veggies like asparagus and peas make a delicious combination for a savory, homemade soup!

Two bowls of spring soup with a sprig of fresh parsley on the side

This spring chicken soup recipe is my latest (and tastiest) creation. It features tender chicken, lots of spring vegetables like asparagus and peas, and a savory, hearty broth.

You really can’t get any cozier than this chicken vegetable soup. Not only is it a breeze to whip up, but it’ll be a family favorite for years to come.

A ladle of spring soup being held over a soup pot

Ingredients in Spring Soup

This spring vegetable soup is essentially a chicken asparagus soup that’s brightened up with fresh lemon juice and herbs. Here’s what you’ll need to make this springtime soup recipe: 

  • Unsalted butter
  • Celery
  • Carrots
  • Onion
  • Minced garlic
  • Asparagus 
  • Dried basil
  • Salt
  • Pepper
  • Lemon
  • Corn 
  • Peas
  • Chicken breasts
  • Chicken broth
  • Dried rosemary

Can I Use Different Vegetables? 

The wonderful thing about this soup is that you really can throw whatever vegetables you want in there. Make it your own and enjoy!

Feel free to also add in mushrooms, bell peppers, zucchini, summer squash, or whatever other vegetables are currently in season.

Overhead view of the ingredients needed to make spring chicken asparagus soup

How to Make Spring Soup

This is a very easy chicken vegetable soup that uses seasonal spring produce to really pack in the flavor. Here’s a look at how the recipe is made:  

  1. In a large pot over medium heat, add butter, celery, carrots, and onions. Cook until softened.
  2. Add the asparagus, garlic, dried basil, salt, pepper, dried rosemary, and lemon juice.
  3. Pour in the chicken broth.
  4. Add in the chicken breasts and bring mixture to a boil.
  5. Once boiling, lower the heat to a simmer and cover. Cook until there is no more pink and the chicken easily falls apart.
  6. Once the chicken is cooked, fish it out and shred it with a fork on a cutting board.
  7. Add the chicken back into the broth along with the corn and peas.
  8. Let the broth simmer for a few minutes or until the corn and peas are cooked though.
Overhead view of a bowl of spring chicken soup

What to Serve with Spring Chicken Vegetable Soup

Not sure what to serve with this spring chicken asparagus soup? Here are my suggestions: 

Storage Instructions 

Using an airtight container, store this soup in the refrigerator for up to five days. You can also freeze this spring chicken soup for up to three to six months for best quality.

Close up of the contents of a bowl of spring chicken vegetable soup

Tips for the Best Spring Soup

  • If you don’t like or have asparagus, use whatever veggies you have on-hand. Broccoli, zucchini, or snap peas would be a delicious addition or substitution.
  • Want to add more veggies? Feel free! This cozy soup would be perfect with zucchini, broccoli, or even sweet potatoes.
  • If you want to add even more flavor, fresh basil and rosemary would work instead of dried.
  • Fresh, frozen, or canned corn works well in this spring chicken soup recipe. 
  • If you don’t have chicken breasts on-hand, chicken thighs would work just as well.
  • You can swap vegetable broth for the chicken broth with delicious results.

Looking for More Easy Soup Recipes? I’ve Got You Covered!

Spring Chicken Soup

Spring Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Spring Soup is hearty, comforting, and loaded with flavor. Tender chicken and spring veggies make a delicious combination for a savory, homemade soup!
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Ingredients
 

  • 1 tablespoon unsalted butter
  • 1 cup chopped celery, about two stalks
  • 1 cup chopped carrots, about 1-2 medium carrots
  • 1 medium onion, chopped
  • 1 cup asparagus, chopped into 1-inch length pieces
  • 2 teaspoons minced garlic
  • ¾ teaspoon dried basil
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried rosemary
  • Juice of half a lemon, about ¾ tablespoon
  • 6 cups low-sodium chicken broth
  • 1 cup corn, fresh, frozen, or canned
  • 1 cup frozen peas
  • 1 pound boneless skinless chicken breasts

Equipment

Instructions
 

  • In a large pot over medium heat, add butter, celery, carrots, and onions. Cook until softened.
  • Add the asparagus, garlic, dried basil, salt, pepper, dried rosemary, and lemon juice.
  • Continually stir for 1 minute (prevents garlic from burning) and then pour in the chicken broth.
  • Add in the chicken breasts and bring mixture to a boil. Once boiling, lower the heat to a simmer and cover. Cook until there is no more pink and the chicken easily falls apart, about 15-20 min, depending on the thickness of the chicken breasts.
  • Once chicken is cooked, remove from pot and shred it with a fork on a cutting board. Then add the chicken back into the broth, along with the corn and peas.
  • Let the broth simmer for a few minutes or until the corn and peas are cooked though. Garnish with fresh parsley, if desired.

Notes

  • Store soup in an airtight container in the refrigerator for up to five days.
  • Soup can be frozen in a freezer-safe container for up to six months.
  • See my tips and tricks for making this Spring Chicken Soup above the recipe box.
 
Serving: 1serving, Calories: 210kcal, Carbohydrates: 17g, Protein: 24g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 53mg, Sodium: 481mg, Potassium: 782mg, Fiber: 4g, Sugar: 5g, Vitamin A: 4142IU, Vitamin C: 17mg, Calcium: 47mg, Iron: 2mg
Cuisine: American
Course: Main Course, Soup
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.