Best 2 Herb Chicken Soup With Spring Vegetables Recipes

Indulge in the tantalizing flavors of spring with our delectable Herb Chicken Soup with Spring Vegetables. This wholesome soup is a symphony of fresh, seasonal ingredients that come together to create a nourishing and flavorful dish. Awaken your taste buds with the aromatic blend of herbs, the tender chicken, and the vibrant spring vegetables, all simmered in a rich, flavorful broth. This soup is not only a culinary delight but also a testament to the bounty of the season. So gather your ingredients, fire up your stove, and let's embark on a culinary journey that celebrates the best of spring.

In addition to the Herb Chicken Soup with Spring Vegetables, this article also features two other enticing recipes that showcase the vibrant flavors of spring. Treat yourself to the delightful Asparagus and Pea Risotto, a creamy and flavorful dish that combines the delicate sweetness of asparagus and peas with the richness of Arborio rice. And for a refreshing side dish, try the vibrant Spring Vegetable Salad, a medley of colorful vegetables tossed in a tangy vinaigrette dressing. These recipes are not only delicious but also easy to prepare, making them perfect for busy weeknights or leisurely weekend meals.

Let's cook with our recipes!

HERB CHICKEN SOUP WITH SPRING VEGETABLES

Herb Chicken Soup with Spring Vegetables image

Provided by Food Network Kitchen

Time 43m

Number Of Ingredients 13

Ingredients

3 sprigs fresh flat-leaf parsley, plus 1 tablespoon chopped
3 sprigs fresh tarragon, plus 1 tablespoon chopped
3 sprigs fresh thyme
1 bay leaf
1 small onion, chopped
2 medium carrots, sliced
1 stalk celery, sliced
3 long strips lemon zest
4 bone-in chicken breast halves (about 2 1/2 to 3 pounds), skin removed
4 cups canned low-sodium chicken broth, or homemade
1 bunch medium asparagus, thick ends trimmed, cut into 1-inch segments
1/3 cup fresh or frozen peas
5 medium shiitake mushrooms, stemmed and sliced

Steps:

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. Pour in broth and bring to a boil over high heat. Immediately reduce heat to low and skim surface. Cover and cook until chicken is firm to touch, about 20 minutes. Remove from heat and transfer chicken to a platter. When chicken is cool enough to handle, pull meat in large strips from bones; discard bones.
2. Add asparagus, peas, and mushrooms to broth. Cook until vegetables are tender, about 3 to 5 minutes. Remove herb bundle, return chicken to broth and cook until heated through, 2 to 3 more minutes. Pour soup into 4 large bowls and garnish with chopped parsley and tarragon.

Nutrition Facts : Calories 221 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 254 milligrams, Carbohydrate 13 grams, Fiber 3.5 grams, Protein 33 grams, Sugar 5 grams

HERBED CHICKEN SOUP

Herbed Chicken Soup image

I love cooking from scratch and turning a recipe into my own personal "creation". This soup is one I developed gradually over the years...after some experimenting.

Provided by Taste of Home

Categories Lunch

Time 2h15m

Yield 16 servings (4 quarts).

Number Of Ingredients 13

Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2-1/2 quarts water
4 medium carrots, cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup chopped celery
5 chicken bouillon cubes
2 tablespoons dried parsley flakes
1 tablespoon dried thyme
1 teaspoon each rubbed sage and poultry seasoning
1 teaspoon salt, optional
1/2 teaspoon pepper
1 large bay leaf
1 package (12 ounces) frozen noodles or 2 cups cooked noodles

Steps:

In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.

Nutrition Facts : Calories 91 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 181mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

Tips:

Choose the right chicken: For a richer flavor, use a whole chicken or chicken thighs. If you prefer a leaner soup, use chicken breasts.
Roast the chicken before simmering: Roasting the chicken before adding it to the soup adds a delicious depth of flavor.
Use a variety of vegetables: This recipe calls for spring vegetables, but you can use any vegetables you have on hand. Some good options include carrots, celery, onions, potatoes, and peas.
Add herbs and spices: Herbs and spices add flavor and complexity to the soup. Some good options include thyme, rosemary, sage, parsley, salt, and pepper.
Simmer the soup for at least 30 minutes: This allows the flavors to meld and develop.
Serve the soup with crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

This herb chicken soup with spring vegetables is a delicious and healthy meal that is perfect for a cold day. It is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and flavorful soup, give this recipe a try!