This Spring Chicken Soup makes for a delicious, light meal. It’s really great anytime. Make a big batch and store it in your freezer so you can quickly access a nutritious meal, whenever you need one.
- 1 Whole Chicken
- 2 22 oz Brodo Chicken Broth
- 3 Bay Leaves
- 1/2 teaspoon black peppercorns
- 1 bunch of fresh herbs (thyme, parsley, sage, whatever you want)
- 1/2 lemon
- 5 spring onions, chopped
- 3 baby spring garlic, chopped
- 3 carrots, chopped
- 3 purple top turnips, chopped
- 1 bunch ramps, chopped
- 1 bunch asparagus, chopped
- 2 cups Sugar Snap Peas, chopped
- 1 cup Frozen Peas
- Sea Salt
1) Add chicken, broth, bay leaves, and peppercorns, to a large pot. Add water until the chicken is covered (it’s okay if the breast sticks up a bit). Add 1/2 lemon and 1/2 tbsp of salt. Bring to boil. Reduce to a low simmer (very low, you don’t want a lot of action), cover, and cook for 1 hour 20 minutes.
2) Chop all of the veggies! They don’t need to be perfect.
3) When the chicken is done, place on cutting board and shred all of the meat. Strain the bay leaves, lemon, and peppercorns from broth and discard them. Set broth aside for later.
4) Heat 2 tbsp EVOO. Add spring onions, baby spring garlic, carrots, purple top turnips to the pot. Add lid and allow the vegetables to sweat for 3-4 minutes.
5) Once veggies are translucence turn up the heat a bit and add the asparagus, ramps, and snap peas. Mix and add a bit more salt, let them sweat some more, about 5 minutes.
6) Add the broth, chicken and frozen peas (last so they stay bright green), mix everything up, and let simmer for another 5 minutes before serving.