Herb Chicken Soup with Spring Vegetables Recipe

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Herb Chicken Soup with Spring Vegetables

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Ingredients:

Serving

see below

Directions:

Sprigs fresh flat-leaf parsley, plus 1 tablespoon chopped
Sprigs fresh tarragon, plus 1 tablespoon chopped
Sprigs fresh thyme
Bay leaf
Small onion, chopped
Medium carrots, sliced
Stalk celery, sliced
Long strips lemon zest
Bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds)
Cups chicken broth, low-sodium canned or homemade
Bunch medium asparagus, thick ends trimmed, cut into 1-inch segments
/3 cup fresh or frozen peas
Medium shiitake mushrooms, stemmed and sliced
Directions
Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.