Herb Chicken Soup with Spring Vegetables

Name: Herb Chicken Soup with Spring Vegetables
Ingredients: 3 sprigs fresh flat-leaf parsley, plus 1 tablespoon chopped; 3 sprigs fresh tarragon, plus 1 tablespoon chopped; 3 sprigs fresh thyme; 1 bay leaf; 1 small onion, chopped; 2 medium carrots, sliced; 1 stalk celery, sliced; 3 long strips lemon zest; 4 bone-in chicken breast halves (about 2 1/2 to 3 pounds), skin removed; 4 cups canned low-sodium chicken broth, or homemade; 1 bunch medium asparagus, thick ends trimmed, cut into 1-inch segments; 1/3 cup fresh or frozen peas; 5 medium shiitake mushrooms, stemmed and sliced