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Lily

Bright Spring Chicken Soup with Arugula, Peas, and Lemon is a must-try!

Bright Spring Chicken Soup with Arugula, Peas, and Lemon is a refreshing and nutritious dish perfect for spring.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots sliced
  • 2 celery stalks sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 6 cups low-sodium chicken broth
  • 2 cups cooked chicken shredded
  • 1 cup frozen peas
  • 1 cup arugula roughly chopped
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Lemon wedges for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic, sliced carrots, and celery. Cook for an additional 5 minutes, stirring occasionally.
  3. Add the dried thyme and oregano, stirring to combine.
  4. Pour in the chicken broth and bring the mixture to a boil.
  5. Once boiling, reduce the heat to a simmer and add the shredded chicken and frozen peas. Cook for about 10 minutes until the peas are tender.
  6. Stir in the chopped arugula and lemon juice. Season with salt and pepper to taste.
  7. Serve hot, garnished with lemon wedges for an extra burst of flavor.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 10gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 8.5gCholesterol: 70mgSodium: 500mgFiber: 2gSugar: 2g

Notes

  • For a heartier soup, add diced potatoes or quinoa during the simmering step.
  • Substitute the arugula with spinach or kale for a different flavor profile.

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