Spring Chicken and Asparagus Soup
This Chicken Asparagus Soup is hearty, comforting, and loaded with spring flavors. Tender chicken and asparagus make a delicious combination for a savory, homemade soup!
You should also try this Instant Pot Chicken Gnocchi Soup and Pesto Chicken Noodle Soup!
This chicken and asparagus soup is so easy to prepare and comes together in just under an hour.
It features tender chicken, lots of spring vegetables like asparagus and peas, and a savory, hearty broth. A squeeze of lemon juice brightens up the soup and makes it taste even more like springtime!
You really can’t get any cozier than this spring soup with chicken and asparagus. Not only is it a breeze to whip up, but it’ll be a family favorite for years to come.
Why You’ll Love This Recipe:
- Fast: The hands-on prep takes just 10 minutes, and the total cook time is just 40 minutes.
- Made in one pot: Everything gets cooked in the same pot, and you don’t have to sear the chicken and then remove it to a separate plate while the veggies cook.
- Seasonal ingredients: This is a fabulous soup to make in the springtime when carrots, peas, and asparagus are all in season.
Ingredients in This Recipe:
- Unsalted butter: I prefer sautéing the vegetables in butter for added richness, but olive oil may be substituted.
- Aromatics: Carrots, onion, and celery form the base of this simple soup recipe.
- Garlic: Just 2 teaspoons (2 cloves) is all you need.
- Asparagus: Look for thinner stalks of asparagus that are a vibrant green in color.
- Herbs and spices: You’ll need dried basil and rosemary, plus salt and pepper.
- Lemon juice: Ideally you’d use freshly squeezed, but bottled will work.
- Corn: I’ve made this recipe using frozen, canned, and fresh corn kernels; use whatever you have!
- Peas: Frozen or fresh work best; I do not recommend using canned peas.
- Chicken breasts: I recommend buying boneless skinless chicken breasts.
- Chicken broth: Use low sodium broth, then add actual table salt to the soup to taste.
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.
How to Make This Soup:
- In a large pot over medium heat, saute the celery, carrots, and onions in butter.
- Add the asparagus, garlic, herbs and spices, and lemon juice.
- Pour in the chicken broth and add the chicken breasts.
- Bring to a boil, then lower the heat to a simmer. Cook until the chicken falls apart.
- Remove the chicken and shred it with a fork on a cutting board.
- Add the chicken back into the broth along with the corn and peas. Let the mixture heat back up before serving.
How to Store:
Using an airtight container, store this soup in the refrigerator for up to five days. You can also freeze this soup for up to three to six months for best quality.
Serving Suggestions:
Not sure what to serve with this chicken and asparagus soup? Here are my suggestions:
- Cheesy Cornbread Muffins
- Cheesy Stuffed Pesto Rolls
- Baked Cheesy Garlic Bread or Air Fryer Cheesy Garlic Bread
- Green side salad
Variations:
- Don’t have asparagus? Use whatever veggies you have on-hand. Broccoli, zucchini, or snap peas would be a delicious substitution.
- Want to add more veggies? This cozy soup would be perfect with additional zucchini, broccoli, or even sweet potatoes.
- Want to add even more flavor? Fresh basil and rosemary would work instead of dried.
- Don’t have chicken breasts? Chicken thighs would work just as well.
- Don’t have vegetable broth? Chicken broth may be substituted.
Looking for More Springtime Soup Recipes? I’ve Got You Covered!
- Slow Cooker Chicken Tortilla Soup
- Instant Pot Tomato Basil Soup
- French Onion Soup
- Creamy Cauliflower Soup
- Instant Pot Broccoli Cheddar Soup
Spring Chicken and Asparagus Soup
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
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.
This soup is absolutely fantastic!
I’m so glad you enjoyed, Jill!