This light and refreshing lemony chicken soup is bursting with vibrant spring vegetables like peas, carrots, and bell peppers. It’s a healthy, comforting meal that’s perfect for any season. The bright citrusy flavor from fresh lemon juice complements tender shredded chicken and aromatic herbs, making it a quick, easy, and satisfying dish for lunch or dinner!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:
2 cups shredded cooked chicken (rotisserie or boiled)
6 cups low-sodium chicken broth
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
1 celery stalk, diced
1/2 cup peas (fresh or frozen)
1/2 cup green bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp dried thyme (or fresh)
1/2 tsp dried oregano
Juice of 1 large lemon
Zest of 1 lemon
2 tbsp fresh parsley, chopped
Instructions:
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