Spring can be a challenging time of year, at least in the DC area.  The weather jumps around like crazy, sometimes it’s under 50, and a day or two later it can be over 80.  The mornings and nights are cold, but the afternoons are delightfully warm.  All I want to do is embrace the sunny warmth, but cold winds make dresses and skirts a bit premature.

Well this soup, is perfect for this awkward winter-spring transition.  It has the warmth and comfort of a winter soup, but the light freshness of a summer dish.  Lemon keeps it sparkly and new, while frozen peas add a bright pop of color and sweet spring flavor.  One bite of this had me ladling up a bowlful in no time.  It’s super easy to throw together, and would freeze well too.  This would also be a comforting bowl of delicious if you happen to catch a springtime cold.

I started this by cooking the chicken breasts in the oven at 350° with a drizzle of olive oil and a good sprinkle of coarse salt and pepper on both sides.  It took about 25 minutes maybe, but basically when I was ready to add them to the soup they were cooked all the way through.

Springtime Chicken Soup

Serves about 12

Adapted from Two Peas & Their Pod and Bon Appetit magazine (April 2013)

• 1 Tbsp olive oil
• 3 small leeks, halved and thinly sliced (white and pale green parts only)
• 4 large carrots, peeled and sliced
• 3 celery stalks, sliced
• 12 cups (96 oz) chicken broth
• 2 lemons zested and juiced
• 2 large bay leaves
• 3 cups cooked shredded chicken (about 2 large chicken breasts)
• 1 bag (16oz) frozen peas
• salt and pepper to taste
• fresh parsley minced to garnish

In a large soup pot, heat olive oil over medium heat.  Sauté the leeks until soft, and then add carrots and celery.  Sauté the vegetables until soft, sprinkle with a little salt and pepper while you wait.

Add chicken broth, lemon zest and juice, and bay leaves.  Bring to a boil, then reduce to a simmer.  Add chicken and heat through.  About 5 minutes before serving, add frozen peas and allow to just heat through before serving.  Taste and adjust seasoning as needed.  Serve and garnish with minced parsley.  Enjoy!