Herb Chicken Soup With Spring Vegetables
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
57
Sourness
44
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
3 sprigs
Thyme (fresh)1
Bay Leaf1 small
Onion (chopped)2 medium
Carrot (sliced)1 stalk
Celery (sliced)1 cup
Pea (fresh or frozen)Directions:
1
Tie parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and place in a large saucepan with onion, carrots, celery, lemon zest, and chicken breasts
2
Pour in broth and bring to a boil over high heat
3
Immediately reduce heat to low and skim surface
4
Cover and cook until chicken is firm to touch, about 20 minutes
5
Remove from heat and transfer chicken to a platter
6
When chicken is cool enough to handle, pull meat in large strips from bones; discard bones
7
Add asparagus, peas, and mushrooms to broth
8
Cook until vegetables are tender, about 3 to 5 minutes
9
Remove herb bundle, return chicken to broth and cook until heated through, 2 to 3 more minutes
10
Pour soup into 4 large bowls and garnish with chopped parsley and tarragon