Chicken soup with peas is springtime in a bowl. Sweet, tender peas bring a pop of color and freshness that transforms ordinary chicken soup into something special. This is the soup that celebrates the season when everything feels new and bright.
The secret is adding the peas at the very end so they stay vibrant green and slightly crisp. A squeeze of lemon and fresh mint leaves elevate this from weeknight dinner to something you'd serve to guests.
Pea Perfection
- Fresh peas: Best if you can find them
- Frozen: Actually excellent quality
- Don't overcook: Add last, cook briefly
- Color: Should stay bright green
Spring Additions
- Fresh asparagus
- Baby spinach
- Spring onions
- Fresh herbs galore
Serving Suggestions
- Fresh mint garnish
- Squeeze of lemon
- Crusty bread
- Perfect for Easter
Chicken Soup with Peas
Fresh springtime soup with sweet green peas.
Nutrition per serving
245Calories
30gProtein
16gCarbs
7gFat
4gFiber
5gSugar
Ingredients
Instructions
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Sauté vegetables. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened. Add garlic and cook 1 minute.
-
Cook chicken. Add broth and chicken breast. Bring to a simmer. Cook 20 minutes until chicken is cooked through. Remove and shred.
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Add peas. Add peas to the pot. Cook just 2-3 minutes until heated through but still bright green. Return shredded chicken.
-
Finish. Stir in lemon juice. Season with salt and pepper. Serve topped with fresh mint leaves.
Recipe Notes
- Fresh peas: If using fresh, shell right before cooking.
- Creamy version: Blend half the peas before adding for creaminess.
- Add pasta: Small pasta shapes make it more substantial.
- Storage: Refrigerate 4 days. Peas may soften.
