Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing for about 5 minutes until the onion is translucent and fragrant.

Introduce 1 pound of diced boneless, skinless chicken breast to the pot. Cook for 6-8 minutes, stirring occasionally, until the chicken is lightly browned and just cooked through.

Pour in 4 cups of vegetable or chicken broth, stirring to combine all ingredients. Increase the heat until the mixture reaches a gentle simmer, then reduce to low. Simmer for about 5 minutes.

Add 1 cup of chopped asparagus and 1 cup of peas to the broth. Stir gently and continue to simmer for another 5-7 minutes until the asparagus is tender but still crisp.

Just before serving, stir in 2 tablespoons of freshly chopped dill and the juice of 1 lemon, adjusting with salt and pepper as desired.

Ladle the soup into bowls, garnishing with extra dill if you’d like, and enjoy your warm, comforting Chicken Soup.