Spring Chicken Vegetable Soup



  1. Preheat oven to 375 degrees (F). Line a large baking sheet with foil, then place chicken breasts on the sheet. Sprinkle both sides of the chicken with the spices, adding salt and pepper as well, then drizzle with olive oil, making sure both breasts are evenly coated. Place chicken in the oven to bake for 20-25 minutes, or until tender and cooked through. Once cooked, let chicken cool until it can be easily handled without burning your hands, then shred chicken into bite sized pieces.
  2. Heat bacon in a large skillet over medium-heat for 3-4 minutes, or until a good amount of the fat has been released and it's beginning to crisp. Add olive oil, then add leeks and onion. Stir to coat the onions, and cook for 4-5 minutes, or until the onions have softened. Add the garlic, crushed red pepper, and a big pinch of salt; cook for another minute before adding the squash, tomatoes, asparagus, and carrots. Stir to combine vegetables, then cook for 5 minutes. Add chicken broth and bring soup to a boil. Reduce heat and simmer for 20 minutes, or until the carrots are tender. Stir in beans. Stir in chicken.
  3. Season soup with salt and pepper as needed. When ready to serve, ladle soup into bowls, then top with a sprinkle of parsley and parmesan, and a squeeze of lemon. Enjoy!

Recipe by Baker by Nature at