Garden Soup

Photo by  Anna Williams
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 275 calories
    • Calories 20 calories from fat
    • Fat 6 g
    • Sat Fat 2 g
    • Cholesterol 5 mg
    • Sodium 1,394 mg
    • Protein 44 g
    • Carbohydrate 8 g
    • Sugar 4 g
    • Fiber 3 g


  1. Check 1 3 1/2- to 4-pound chicken
  2. Check 6 carrots, peeled
  3. Check 4 celery stalks
  4. Check 1 large yellow onion, quartered
  5. Check 2 1/2 teaspoons kosher salt
  6. Check 1 teaspoon whole black peppercorns
  7. Check 2 tomatoes, roughly chopped
  8. Check 1 5-ounce bag baby spinach or 6 cups roughly chopped spinach leaves
  9. Check 24 fresh basil leaves


  1. Rinse the chicken inside and out and pat it dry with paper towels. Place the chicken in a large pot. 
  2. Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes. Transfer the chicken to a bowl and let cool.
  3. Strain the broth, discarding the vegetables. Return the broth to the pot.
  4. Thinly slice the remaining carrots and celery. Add them along with the tomatoes to the broth and simmer until tender, about 10 minutes.
  5. When the chicken is cool enough to handle, shred the meat. Add it along with the spinach and basil to the soup. Cook until the spinach wilts, about 1 minute. Ladle into individual bowls.