There’s something special about a warm bowl of soup on a chilly day. I remember my grandmother making her famous chicken soup, filling the kitchen with savory smells that wrapped around us like a cozy blanket. Each sip brought comfort and love, reminding me of home. This Spring Chicken Soup recipe matters to me because it reminds us of the beauty in fresh ingredients and simple cooking. It’s perfect for bringing family together, sharing stories, and enjoying the changing seasons. What’s truly special about this recipe is that it brings a taste of spring to your table, combining vibrant vegetables with tender chicken for a light yet satisfying dish.
why make this recipe
Making Spring Chicken Soup is a wonderful way to celebrate fresh ingredients and embrace the warmth of home-cooked meals. This recipe is easy to follow, and its rich flavors are sure to bring comfort to any table. Not only is it delicious, but it also allows you to use seasonal vegetables and herbs, making it a healthy choice. Plus, there’s something incredibly satisfying about creating your own hearty soup from scratch. Enjoying a warm bowl of this soup after a long day can lift your spirits and bring a smile to your face.
how to make Spring Chicken Soup
Ingredients
- 2 1/2 lbs bone-in, skin-on chicken thighs
- Kosher salt and black pepper
- 2 tsp olive oil
- 1 bunch leeks (about 3 medium) (cleaned and sliced)
- 3 celery stalks (medium diced)
- 1 large fennel bulb (cored and medium diced)
- 5 garlic cloves (grated)
- 1 inch piece of ginger (grated)
- 6 cups low sodium chicken stock (homemade or store-bought)
- 2 bay leaves
- 2 medium kohlrabi (peeled and medium diced)
- 2 cups frozen peas
- 1/2 lb small pasta shape of choice (cooked to al dente)
- Watercress (for serving, optional)
- Grated pecorino romano and black pepper (for serving)
- 1/2 cup each fresh parsley and dill
- 1/4 cup fresh tarragon
- 2 lemons (zested and juiced)
- 1/3 cup olive oil
Directions
- Season the chicken thighs with kosher salt and black pepper.
- Heat oil in a large pot over medium heat. Once hot, add chicken thighs, skin side down. Sear until deeply golden, about 8-12 minutes. Flip and cook for another 3 minutes. Remove chicken and set aside.
- If there is too much fat in the pot, pour off 1-2 tablespoons.
- Add leeks, celery, fennel, garlic, and ginger to the pot. Cook for about 3 minutes until the vegetables start to sweat.
- Pour in the chicken stock and add bay leaves. Return the chicken to the pot along with kohlrabi. Bring to a simmer.
- Simmer on low for 30-35 minutes until the chicken is cooked and vegetables are tender.
- Remove chicken and bay leaves. Let the chicken cool for a few minutes.
- While the chicken cools, make the herb topping by blending dill, parsley, tarragon, lemon zest, lemon juice, and olive oil until smooth. Season with salt and pepper to taste.
- Remove skin from chicken, discard it, then shred the chicken and return it to the soup.
- Stir in peas and season with more salt and pepper.
- Add cooked pasta to each individual bowl and pour hot soup over.
- Serve topped with a drizzle of the herb mix, watercress, pecorino, and black pepper.
how to serve Spring Chicken Soup
Spring Chicken Soup is best served hot. Ladle the soup into bowls, then add some cooked pasta to each serving. Top with the fresh herb mixture, a sprinkle of grated pecorino, and a few leaves of watercress for a nice crunch. This soup makes a comforting meal on its own, but you can also pair it with crusty bread for a complete experience.
how to store Spring Chicken Soup
If you have leftovers, allow the soup to cool completely before storing it. Place it in an airtight container in the refrigerator where it will last for up to three days. If you wish to keep it longer, you can freeze the soup in freezer-safe containers for up to three months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stovetop or in the microwave.
tips to make Spring Chicken Soup
- Use fresh, seasonal vegetables for the best flavor. Farmers’ markets are great places to find fresh produce.
- Feel free to adjust the herbs according to your taste or what you have on hand. Fresh basil or oregano can be lovely additions.
- If you prefer a creamier soup, you can add a splash of cream just before serving.
- Be careful not to overcook the pasta if you’re adding it directly to the soup. Cook it al dente, so it doesn’t become mushy.
variation
You can easily modify this recipe based on what you have available. Substitute the chicken with turkey or use rotisserie chicken for a quicker version. Swap out the kohlrabi for carrots or turnips. The small pasta can be replaced with rice or quinoa for a gluten-free option.
FAQs
- Can I use boneless chicken thighs for this recipe?
- Yes, boneless chicken thighs can be used, but you may need to adjust the cooking time, as they will cook faster.
- What can I use instead of chicken stock?
- You can use vegetable broth if you want a lighter, vegetarian option.
- Is there any way to make this soup spicier?
- Absolutely! You can add crushed red pepper flakes or a dash of hot sauce to enhance the flavor profile.
Spring Chicken Soup
Ingredients
For the soup
- 2.5 lbs bone-in, skin-on chicken thighs
- Kosher salt and black pepper to taste
- 2 tsp olive oil
- 1 bunch leeks (about 3 medium), cleaned and sliced
- 3 stalks celery, medium diced
- 1 large fennel bulb, cored and medium diced
- 5 cloves garlic, grated
- 1 inch piece of ginger, grated
- 6 cups low sodium chicken stock homemade or store-bought
- 2 leaves bay leaves
- 2 medium kohlrabi, peeled and medium diced
- 2 cups frozen peas
- 0.5 lb small pasta shape of choice, cooked to al dente
- Watercress, for serving (optional)
- Grated pecorino romano and black pepper, for serving
- 0.5 cup fresh parsley
- 0.5 cup fresh dill
- 0.25 cup fresh tarragon
- 2 lemons, zested and juiced
- 0.33 cup olive oil
Method
Preparation
- Season the chicken thighs with kosher salt and black pepper.
- Heat oil in a large pot over medium heat. Once hot, add chicken thighs, skin side down. Sear until deeply golden, about 8-12 minutes. Flip and cook for another 3 minutes. Remove chicken and set aside.
- If there is too much fat in the pot, pour off 1-2 tablespoons.
- Add leeks, celery, fennel, garlic, and ginger to the pot. Cook for about 3 minutes until the vegetables start to sweat.
Cooking
- Pour in the chicken stock and add bay leaves. Return the chicken to the pot along with kohlrabi. Bring to a simmer.
- Simmer on low for 30-35 minutes until the chicken is cooked and vegetables are tender.
- Remove chicken and bay leaves. Let the chicken cool for a few minutes.
Final Steps
- While the chicken cools, make the herb topping by blending dill, parsley, tarragon, lemon zest, lemon juice, and olive oil until smooth. Season with salt and pepper to taste.
- Remove skin from chicken, discard it, then shred the chicken and return it to the soup.
- Stir in peas and season with more salt and pepper.
- Add cooked pasta to each individual bowl and pour hot soup over.
- Serve topped with a drizzle of the herb mix, watercress, pecorino, and black pepper.