Lemon Chicken Soup with Fresh Spring Veggies – Quick & Easy Recipe!
If you’re looking for a meal that’s fresh, light, and bursting with flavor, this Lemon Chicken Soup with Fresh Spring Veggies is your perfect go-to. This soup combines zesty lemon, tender chicken, and crisp spring vegetables into a bowl of pure comfort and health — ready in just about 40 minutes!
Adding lemon to your meals not only elevates the flavor but also boosts your health. According to Medical News Today, the health benefits of adding lemon to meals include enhancing digestion, boosting vitamin C intake, and promoting hydration — a true win-win for your body and your tastebuds!
Moreover, by choosing seasonal produce, you ensure you’re getting the most nutrient-dense and flavorful vegetables available. As highlighted by Harvard School of Public Health, the importance of eating fresh, seasonal vegetables can’t be overstated when aiming for a wholesome, sustainable diet.
Why You’ll Love This Lemon Chicken Soup
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Quick and easy to prepare (ready in about 35 minutes!)
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Bursting with fresh spring veggies like peas, leeks, and zucchini
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Naturally healthy and loaded with vitamins
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Light yet comforting — ideal for spring and early summer
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Meal-prep friendly and great for leftovers
Ingredients You’ll Need
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Chicken (pre-cooked, preferably rotisserie chicken for ease)
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Leeks and Carrots (sweet, delicate flavors)
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Fresh English Peas (crisp and naturally sweet)
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Baby Zucchini (light and refreshing texture)
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Garlic (bold and aromatic)
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Chicken Broth (rich, savory base)
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Lemon Zest and Juice (brightens the entire soup)
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Herbes de Provence (adds aromatic complexity)
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Cooked Quinoa (protein-packed and filling — learn how to cook perfect quinoa)
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Fresh Basil (a fragrant finishing touch)
How to Make Lemon Chicken Soup with Fresh Spring Veggies
1. Prep Your Ingredients
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Dice the carrots and zucchini.
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Slice the leeks finely.
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Shred or cube your pre-cooked chicken.
2. Cook the Aromatics
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Heat butter and olive oil in a soup pot.
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Sweat the leeks and carrots until soft and translucent.
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Stir in minced garlic and Herbes de Provence.
3. Simmer the Broth
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Add warm chicken broth to the pot.
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Let simmer gently for 15–20 minutes until vegetables soften.
4. Finish with Freshness
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Stir in peas, zucchini, shredded chicken, lemon zest, and lemon juice.
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Cook briefly to preserve the vegetables’ bright colors and crisp texture.
5. Serve
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Spoon soup over a base of cooked quinoa.
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Top with fresh basil and an extra squeeze of lemon for added zing.
Cooking Tips for Best Results
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Sweat, Don’t Sauté: Gently cooking leeks and carrots without browning draws out their natural sweetness.
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Timing is Everything: Add peas and zucchini at the end to keep them vibrant and tender.
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Save the Lemon: Stir in lemon juice after cooking to retain its bright, fresh flavor.
Substitutions and Variations
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Swap Proteins: Use turkey, shrimp, or even chickpeas for a vegan twist.
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Change the Veggies: Add spinach, corn, asparagus, or diced tomatoes for variety.
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Alternative Grains: Replace quinoa with rice, orzo, or cauliflower rice for different textures.
How to Store and Reheat
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze without the quinoa for up to 2 months. Add freshly cooked quinoa when reheating.
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Reheating: Warm gently over medium heat, adding a splash of broth if needed to thin it out.
Nutritional Benefits of This Springtime Soup
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Peas: High in fiber and plant protein.
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Carrots: Packed with beta-carotene for eye health.
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Zucchini: Low in calories, rich in vitamin A and vitamin C.
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Lemon: Boosts immunity and improves digestion.
Frequently Asked Questions
Can you use frozen veggies instead of fresh ones?
Yes! Frozen peas and carrots are great alternatives. Reduce cooking time slightly to avoid over-softening.
What is the best chicken for soup?
Rotisserie chicken or leftover roasted chicken works best for juicy, flavorful results.
How do you make the soup more lemony?
Simply add an extra squeeze of lemon juice before serving or sprinkle in additional lemon zest.
Is quinoa necessary?
Not at all! You can substitute quinoa with white rice, brown rice, orzo, or cauliflower rice.
Can you meal prep this soup?
Definitely. It’s perfect for meal prepping — just store the quinoa and soup separately for the best texture.
Conclusion
With its bright lemon flavor, tender chicken, and crisp spring veggies, this Lemon Chicken Soup is a beautiful celebration of the season. It’s easy to prepare, incredibly healthy, and endlessly adaptable to what you have on hand. Once you try it, you’ll want to make it a regular part of your spring meal rotation!
