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spring chicken soup with lemon and asparagus

Spring Chicken Soup with lemon and asparagus

  • Author: Simone Miller
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Yield: 4 servings
  • Category: Soup


  • 1 whole bone-in skin-on chicken breast ( (about 2 pounds))
  • ½ teaspoon herbes de Provence
  • ½ teaspoon salt
  • 1 tablespoon avocado oil
  • 1 medium onion, (thinly sliced)
  • ¾ pound asparagus (ends trimmed, cut into ½-inch pieces)
  • 2 cloves garlic, (sliced)
  • 6 cups Chicken Broth
  • 1 cup chopped watercress, (about 1 bunch)
  • 1 pound zucchini or yellow squash, (or a combination, made into wide ribbons with a vegetable peeler or spiral slicer)
  • ¼ cup chopped fresh basil, (plus more for garnish)
  • 1 tablespoon fresh lemon juice
  • Lemon wedges, (for serving)


  1. Preheat the oven to 425ºF.
  2. Lift the skin of the chicken and rub the meat underneath with the herbes de Provence and salt. Place the chicken on a rimmed baking sheet and roast for 40 minutes, or until cooked through with an internal temperature of 160°F. Once cool enough to handle, remove the meat from the bones and chop it.
  3. Meanwhile, heat the oil in a large heavy-bottomed pot over medium-high heat. When the oil is hot, add the onion and cook for 5 minutes, or until translucent, stirring often.
  4. Add the asparagus and garlic and cook for 2 minutes, or until the garlic is fragrant.
  5. Add the broth and bring to a simmer. Cook until the asparagus is tender, 1 to 2 minutes.
  6. Add the chicken, watercress, zucchini ribbons, and basil and cook for 1 minute, or until just heated through. Stir in the lemon juice and add salt to taste.
  7. Serve garnished with extra chopped basil, and with lemon wedges on the side.


If you have leftover chicken, skip ahead to step 3.