Growing up, I never really appreciated the season of Spring. Maybe it was because I grew up in California and we “don’t really have seasons” or maybe it was because I loved Summer due to the fact that there was no school. However, I have grown to love the season of Spring over the years. I love all of the new beginnings the Spring season can bring, the sunny yet crisp days and a whole new crop of fruits and vegetables in season.

I found this Spring lemon chicken and vegetable soup recipe and since I had most of these ingredients on hand from my Farm Fresh to You shipment and from the Meyer lemons my parents gave me over Easter, I knew I had to try it.

The soup was light yet filling and full of nutrients! I love the hint of the lemon with the sweetness from the peas and the tender chicken. You could eat this soup for a light lunch or pair it with a Spring salad and crusty loaf of bread for a main course. I made a few variations to the original recipe. I added seasoning salt (Lawry’s) to give it another layer of flavor, used parsley instead of basil, and used half of the suggested lemon zest. The flavor came out amazing! My husband is not usually a big fan of soup as the main course, but he loved it and was asking for seconds.

If you give this soup recipe a try, I would love to hear how you like it! Comment below or post a picture on Instagram and tag me :)

Photo Edits: Twenty8 Moments Photography