Spring Chicken Soup Recipe

Name: Spring Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3 1/2-pound chicken, cut into pieces; 3 medium carrots, halved crosswise; 2 ribs celery, halved crosswise; 1 medium yellow onion, quartered; 1 1/2 teaspoons kosher salt; 4 ounces green beans, cut into small pieces; 8 ounces asparagus, cut into 1-inch pieces; 1 beefsteak tomato, diced; 1 turnip, cut into 1/2-inch pieces; 1/4 teaspoon black pepper

Servings: persons

1 3 1/2-pound chicken, cut into pieces
3 medium carrots, halved crosswise
2 ribs celery, halved crosswise
1 medium yellow onion, quartered
1 1/2 teaspoons kosher salt
4 ounces green beans, cut into small pieces
8 ounces asparagus, cut into 1-inch pieces
1 beefsteak tomato, diced
1 turnip, cut into 1/2-inch pieces
1/4 teaspoon black pepper

1
Place the chicken in a large pot with the carrots, celery, onion, and salt. Add enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer gently for 45 minutes, skimming off any foam that appears. Add additional water as necessary to keep the chicken covered. Transfer the chicken to a plate and let cool. Remove and discard the carrots, celery, and onion. Add the green beans, asparagus, tomato, and turnip to the broth and simmer until the vegetables are tender, about 5 minutes.
2
Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the soup and stir to combine. Ladle into individual bowls.
3
For a quicker version of this soup, simmer the vegetables in 8 cups store-bought low-sodium chicken broth until tender, about 5 minutes. Shred the meat from 1 rotisserie chicken and stir it in during the last minute of cooking. Taste the soup for seasoning before adding more salt.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3 1/2-pound chicken, cut into pieces, 3 medium carrots, halved crosswise, 2 ribs celery, halved crosswise, 1 medium yellow onion, quartered, and more.

Yes, Spring Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Chicken Soup

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