Herb Chicken Soup with Spring Vegetables

Italian Herb Chicken Soup with Spring Vegetables Recipe

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Herb Chicken Soup with Spring Vegetables is a light and flavorful dish that is perfect for the spring season. Packed with fresh herbs, vegetables, and tender chicken, this soup is both comforting and nutritious.

History

This recipe is a modern twist on classic chicken soup, incorporating fresh herbs and spring vegetables to create a vibrant and delicious dish. The combination of flavors and textures in this soup makes it a favorite for many during the spring months.

Ingredients

3 sprigs + 1 tbsp of fresh flat-leaf parsley, chopped
3 sprigs + 1 tbsp of fresh tarragon, chopped
3 sprigs of fresh thyme
1 bay leaf
1 small onion, chopped
2 medium carrots, sliced
1 stalk of celery, sliced
3 long strips of lemon zest
4 bone-in chicken breast halves, skin removed (2.5 to 3 lb (1.36 kg))
4 cups of low-sodium canned or homemade chicken broth
1 bunch of medium asparagus, thick ends trimmed, cut into 1 inch segments
0.33 cup of fresh or frozen peas
5 medium shiitake mushrooms, stemmed and sliced

How to prepare

Tie together parsley, tarragon, thyme sprigs, and bay leaf using kitchen twine. Place them in a large saucepan along with the onion, carrot, celery, lemon zest, and chicken breasts.
Cover the ingredients with broth and bring it to a boil over high heat. Remove any foam that comes to the surface.
Reduce the heat to very low and cover the saucepan.
Cook the chicken until it becomes firm to the touch, which should take about 20 minutes.
Transfer the chicken to a platter and let it cool. Once cooled, pull the chicken into large strips, discarding the bones.
When ready to serve, add the asparagus, peas, and mushrooms to the broth.
Cook the vegetables until they are just tender, which should take about 3 to 5 minutes. Remove the bundle of herbs.
Return the chicken to the broth and warm it through.
Divide the chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl.
Garnish each soup with chopped parsley and tarragon.
Serve the soup.

Variations

Add in other spring vegetables such as fennel, leeks, or spinach for a different flavor profile.
Use boneless, skinless chicken thighs instead of chicken breasts for a richer and more flavorful soup.

Cooking Tips & Tricks

Be sure to remove the foam that comes to the surface when boiling the broth to ensure a clear and flavorful soup.

- Cooking the chicken until it is firm to the touch will ensure that it is cooked through but still tender.

- Adding the vegetables towards the end of cooking will help them retain their vibrant color and crisp texture.

Serving Suggestions

Serve this soup with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Cooking Techniques

Be sure to cook the chicken until it is firm to the touch to ensure that it is cooked through.

- Adding the vegetables towards the end of cooking will help them retain their vibrant color and crisp texture.

Ingredient Substitutions

If you don't have fresh herbs, you can use dried herbs instead. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe.

- Feel free to swap out the vegetables in this recipe for any other spring vegetables you have on hand.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish each bowl of soup with a sprinkle of chopped parsley and tarragon for a pop of color and flavor.

Pairing Recommendations

This soup pairs well with a crisp white wine such as Sauvignon Blanc or a light and refreshing beer like a pilsner.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Herb Chicken Soup with Spring Vegetables contains approximately 250 calories, making it a light and nutritious meal option.

Carbohydrates

This soup is low in carbohydrates, making it a great option for those looking to reduce their carb intake. The vegetables in this soup provide a good source of fiber and essential nutrients.

Fats

With the skin removed from the chicken breasts, this soup is low in fat. The use of low-sodium chicken broth also helps to keep the fat content in check.

Proteins

Chicken is a lean source of protein, making this soup a satisfying and filling meal. Each serving provides a good amount of protein to help keep you full and satisfied.

Vitamins and minerals

This soup is packed with vitamins and minerals from the fresh herbs and vegetables. Parsley, tarragon, thyme, asparagus, peas, and mushrooms all provide a variety of essential nutrients to support overall health.

Alergens

This recipe contains chicken and may contain allergens such as celery and mushrooms. Be sure to check for any specific allergens before preparing this dish.

Summary

Overall, this soup is a healthy and balanced meal option that is low in carbs and fats, but high in protein, vitamins, and minerals. It is a great choice for those looking for a light and nutritious meal.

Summary

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a cool spring day, and I had just returned from a visit to my friend Sarah's house. She had served me the most delicious herb chicken soup with spring vegetables, and I couldn't stop thinking about it.

As soon as I got home, I dug through my recipe box, searching for the perfect recipe to recreate the soup. After rummaging through the cards and scraps of paper, I finally found it - a handwritten note from my Aunt Margie, who had passed away years ago. She had always been such a wonderful cook, and I knew that her recipe would be just what I was looking for.

I carefully read through the ingredients and instructions, taking note of each detail. The recipe called for a whole chicken, fresh herbs, a variety of spring vegetables, and a homemade chicken broth. It seemed like a lot of work, but I was determined to make it just like Aunt Margie did.

The next day, I went to the market to gather all of the ingredients. I picked out the plumpest chicken I could find, along with bundles of fresh parsley, thyme, and dill. I also selected a colorful assortment of spring vegetables - carrots, peas, asparagus, and leeks. And of course, I couldn't forget the onions, garlic, and celery for the broth.

Back at home, I got to work preparing the soup. I began by roasting the chicken in the oven, letting it cook until it was golden-brown and juicy. As it roasted, the kitchen filled with the mouthwatering aroma of herbs and spices.

While the chicken cooked, I chopped the vegetables and prepared the broth. I simmered the chicken bones and aromatic vegetables in a large pot of water, allowing the flavors to meld together and create a rich, savory broth.

Once the chicken was done, I shredded the meat and added it to the broth along with the fresh herbs and spring vegetables. I let the soup simmer on the stove, allowing the flavors to intensify and meld together.

Finally, it was time to serve the soup. I ladled generous portions into bowls and garnished each one with a sprinkle of fresh herbs. The soup was a vibrant mix of colors and textures, with tender chicken, crisp vegetables, and a savory broth that warmed me to my core.

As I took my first spoonful, memories of Aunt Margie flooded back to me. I remembered her standing in the kitchen, her hands deftly slicing vegetables and seasoning pots of soup with a practiced ease. She had taught me so much about cooking over the years, passing down recipes and techniques that had been in our family for generations.

I savored each mouthful of the soup, feeling grateful for the connection it brought me to my past. The flavors were comforting and familiar, reminding me of lazy summer days spent in Aunt Margie's kitchen, watching her work her culinary magic.

After finishing my bowl, I sat back in my chair, feeling a sense of contentment wash over me. The herb chicken soup with spring vegetables had turned out just as I had hoped - flavorful, hearty, and satisfying. It was a dish that spoke of tradition and love, a tribute to the strong women who had shaped me into the cook I was today.

As I cleaned up the kitchen, I carefully tucked the recipe back into my box, knowing that it would become a cherished staple in my own collection. I felt inspired to continue exploring new flavors and techniques, to keep learning and growing as a cook.

And as I sat down to write the recipe in my own handwriting, I couldn't help but smile at the thought of passing it down to future generations. Just like Aunt Margie had done for me, I would share this recipe with my grandchildren, teaching them the joy of cooking and the power of a good meal shared with loved ones.