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    • #304231

      Herb Chicken Soup with Spring Vegetables

      3 springs fresh parsley, plus 1 tbsp chopped-reserved for garnish
      3 sprigs fresh tarragon, plus 1 tbsp chopped-reserved for garnish
      3 sprigs fresh thyme
      1 bay leaf
      s and p-to taste
      1 clove garlic-minced
      1 large onion-chopped
      2 medium carrots-sliced
      2 stalks celery-sliced
      1 tsp fresh lemon zest
      4 bone-in chicken breasts-skin removed
      4 cups chicken broth
      1 bunch medium asparagus-trimmed and cut into 1-in pieces
      1/3 cup fresh or frozen peas
      1 1/2 cups sliced fresh mushrooms

      1. Combine the parsley, tarragon, thyme sprigs, and bay leaf together in cheese cloth. Tie securely with kitchen twine.

      Put in a large pot with the onion, carrot, celery, garlic, lemon zest, chicken, and broth.
      2. Cover; bring just to a boil, then lower heat to simmer, skimming the surface of foam-as needed.
      3. Cook about 30 minutes.

      Remove from heat. Remove chicken and transfer to a platter until cool. Skim fat from top of stock.
      4.

      Debone chicken and return to pot. Add remaining ingredients. Cook for another 15 – 20 minutes.

      Remove herb bundle and discard.
      5. Season to taste.
      6. Garnish with the reserved chopped parsley and tarragon before serving.

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