Instructions:

1. Sauté Aromatics:
   Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 3–4 minutes until softened and fragrant.
2. Simmer Soup:
   Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer, then add the shredded chicken, bell peppers, salt, pepper, thyme, and oregano. Let it simmer for 15 minutes.
3. Add Fresh Veggies:
   Stir in the peas, lemon juice, and lemon zest. Cook for another 3 minutes until the peas are tender.
4. Garnish & Serve:
   Sprinkle with fresh parsley and adjust seasoning if needed. Serve warm and enjoy!

Tips for the Best Lemony Chicken Soup:

• Use fresh lemon juice and zest for the brightest flavor—bottled lemon juice won’t deliver the same zesty punch.
• Shred chicken easily by using two forks or a hand mixer for a finer texture.
• Add extra veggies like asparagus, zucchini, or spinach for more nutrition and variety.
• Make it heartier by stirring in cooked rice, quinoa, or small pasta like orzo.

Storage & Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to preserve the fresh flavors.

This Simple Lemony Chicken Soup with Spring Veggies is a light yet satisfying dish that’s perfect for any season. The zesty lemon, tender chicken, and fresh veggies make it a nourishing and flavorful meal. Whether you’re looking for a quick weeknight dinner or a refreshing soup to brighten your day, this recipe is sure to become a favorite!