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
A fresh, springtime soup featuring tender chicken and sweet green peas. Light, bright, and perfect for spring.
Nutrition per serving
245 Calories
30g Protein
16g Carbs
7g Fat
4g Fiber
Ingredients
Instructions
- . Sauté vegetables in butter.
- . Add broth and chicken. Simmer 20 minutes.
- . Shred chicken. Add peas, cook 3 minutes.
- . Finish with lemon and mint.
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.